Fritto Misto with Dragoncello Mayonnaise
Fritto Misto with Dragoncello Mayonnaise
Ingredients
Batter
- 225g (1 1/2 cups) plain flour
- 130g (1 cup) cornflour
- 375ml (1 1/2 cups) chilled sparkling mineral water
- 1 egg, lightly whisked
Fritto Misto
- Canola oil, to deep-fry
- 500g white fish fillets, cut into 4-5cm pieces
- 30 (about 1.2kg) green prawns, peeled leaving heads and tails intact, deveined
- Sea salt flakes, to serve
Dragoncello Mayonnaise
- 360g (1 1/2 cups) S&W Whole-Egg Mayonnaise
- 2 tsp chopped fresh tarragon
- 2 tsp dried tarragon
- 2 anchovy fillets, finely chopped
- 2 tsp red wine vinegar
- 1 garlic clove, finely chopped
Instructions
- 1
To make the dragoncello mayonnaise, place the mayonnaise, combined tarragon, anchovy, vinegar and garlic in a bowl. Season with pepper. Stir to combine. Cover with plastic wrap. Place in the fridge for 4 hours or overnight to develop the flavours.
240 min - 2
Place the flour and cornflour in a bowl. Make a well in the centre. Whisk in the water and egg until smooth.
- 3
Add oil to a frying pan to come 8cm up the side. Heat to 180°C over medium heat (when the oil is ready, a cube of bread will turn golden brown in 15 seconds). Coat one-third of the fish and prawns in the batter. Cook for 2-3 minutes each side or until golden and cooked through. Use tongs to transfer to a tray lined with paper towel. Repeat, in 2 more batches, with the remaining fish, prawns and batter, reheating the oil between batches. Sprinkle with salt. Serve with dragoncello mayonnaise.
