• 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:

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

  1. 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.

  2. 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.

  3. 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.
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