- DIFFICULTY: MED
- 45 MINS
Ingredients
Serves: 4
For the Fritto Misto:
- 400g mixed seafood (e.g., oysters, cuttlefish, plaice, halibut)
- 1 cup plain flour, seasoned
- 2 eggs, beaten with an equal amount of water for the egg wash
- 2 cups panko breadcrumbs
- Light oil or butter for frying
- Lemon wedges
- Fresh parsley, chopped
For the Tartar Sauce:
- 1 large egg yolk
- 1 dessert spoon of French mustard
- ½ dessert spoon of cider vinegar
- A good pinch of salt
- A dash of Tabasco
- A pinch of ground white pepper
- 150ml light oil (sunflower or olive oil)
Fritto Misto with Homemade Tartar Sauce
“Fritto misto” translates to “mixed fry,” a delightful assortment of lightly breaded and fried seafood. This version uses panko breadcrumbs for extra crunch and is shallow-fried for a lighter, more continental flavor. Serve with a homemade tartar sauce for a perfect accompaniment.
Instructions
Prepare the Tartar Sauce:
- In a mixing bowl, whisk together the egg yolk, mustard, cider vinegar, salt, Tabasco, and white pepper.
- Gradually add the oil in a slow drizzle, whisking continuously until the mixture thickens and emulsifies. If it becomes too thick, add a bit more oil slowly to maintain the consistency.
- Once the mayonnaise base is ready, add the chopped capers, cornichons, parsley, shallot, garlic, dulse seaweed, and anchovy. Mix well.
- Adjust seasoning to taste and refrigerate until ready to use. This will keep for 2-3 days in the fridge.
Prepare the Fritto Misto:
- Lightly dust the seafood pieces with seasoned flour.
- Dip the floured seafood into the egg wash, ensuring a light, even coat.
- Roll the seafood in panko breadcrumbs, pressing gently to adhere.
- Heat light oil or a mixture of oil and butter in a frying pan over medium heat.
- Shallow-fry the breaded seafood until golden and crispy, turning once. Ensure pieces are not too thick to allow even cooking.
- Drain on paper towels to remove excess oil.
Serve:
- Arrange the fried seafood on a serving platter.
- Garnish with lemon wedges and a sprinkling of freshly chopped parsley.
- Serve immediately with homemade tartar sauce.