Mini fritto misto cones with salsa verde

Mini fritto misto cones with salsa verde

By
From
Little Italy
Serves
12
Photographer
Jacqui Melville

Instant happiness with just two words: 'fritto misto’. Golden, crispy morsels of your favourite seafood. Make sure your oil is hot enough and you won’t go wrong. These light and crispy treats work perfectly with salsa verde.

Ingredients

Quantity Ingredient
1.75kg mixture of seafood, such as baby squid, prawn, whitebait, firm white fish fillets, salmon fillets and scallops
vegetable oil, to deep-fry
190g plain flour
sea salt
3 tablespoons olive oil
350ml sparkling water
1 egg white
lemon wedges, to serve

Salsa verde

Quantity Ingredient
4 tablespoons flat-leaf parsley leaves, finely chopped
2 tablespoons mint leaves, finely chopped
4 tablespoons extra-virgin olive oil
2 small garlic cloves, finely chopped
1 tablespoon capers, chopped
3 anchovy fillets, finely chopped
1 tablespoon red wine vinegar
1 teaspoon dijon mustard

Method

  1. Begin by mixing all the ingredients together for the salsa verde, season well and taste. Add a little more vinegar if need be or a little more oil to loosen. Set aside until needed.
  2. Prepare the seafood: clean and trim tentacles from the squid, shell and devein the prawns leaving the tails on, remove roes from the scallops, and then cut everything (except the prawns) into similar-sized pieces so they cook evenly. Place in a bowl and season well.
  3. Heat the oil until it measures 190°C on an oil thermometer. (If you don’t have one of those, a cube of bread thrown in should turn golden brown in 20 seconds.)
  4. Meanwhile, sift the flour into a large bowl, add a big pinch of salt and whisk in the olive oil. Continue whisking and slowly add the sparkling water until well combined. In a separate bowl, whisk the egg white until stiff peaks form, then gently fold into the batter.
  5. Take handfuls of the seafood, coat lightly in the batter and fry in the hot oil in batches for 1–2 minutes or until cooked through and golden brown. Drain on paper towels and keep warm while you cook the rest. Sprinkle with salt and serve in mini newspaper cones with the salsa verde and lemon wedges on the side.
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party
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