Prawn and Vegetable Fritto Misto

Tobie Puttock

Ingredients:

  • For the batter
  • 2 1/4 cups rice flour
  • 2 teaspoons baking powder
  • Sea salt
  • 2.5 cups sparkling water

For the Fritto

  • 8 prawns, deveined leaving the head and tail intact
  • 200g white fish, cut into bite sized pieces
  • 1 bunch broccolini, cut into 8cm lengths
  • 1/2 fennel bulb, finely sliced
  • 2 lemons, 1 very finely sliced, 1 quartered
  • Handful of freshly picked flat leaf parsley.
  • Oil for frying

Method:

  1. Heat the oil in a large pot to 175C.
  2. While the oil is heating, whisk together the rice flour, baking powder, a good pinch of salt and the sparkling water in a large mixing bowl until smooth. The batter should ribbon like a pancake batter.
  3. Lightly batter the seafood and vegetables and carefully lower into the hot oil and fry for 2-4 minutes. It’s best to do this in batches draining the cooked fish/vegetables on kitchen paper once done.
  4. Serve with a pinch of sea salt and a wedge of lemon.

For chef quality results, we recommend using Anolon cookware!

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