Fritto misto with dragoncello mayonnaise

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Fritto misto with dragoncello mayonnaise
  • 0:20 Prep
  • 0:20 Cook
  • 10 Servings
  • Advanced

Dip crunchy battered fish and prawns into a tangy tarragon mayonnaise.

Featured in
Easy entertaining, Nutrition information

Ingredients

  • 225g (1 1/2 cups) plain flour
  • 130g (1 cup) cornflour
  • 375ml (1 1/2 cups) chilled sparkling mineral water
  • 1 egg, lightly whisked
  • 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 teaspoons chopped fresh tarragon
  • 2 teaspoons dried tarragon
  • 2 anchovy fillets, finely chopped
  • 2 teaspoons red wine vinegar
  • 1 garlic clove, finely chopped

Method

  • Step 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.
  • Step 2
    Place the flour and cornflour in a bowl. Make a well in the centre. Whisk in the water and egg until smooth.
  • Step 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.

Nutrition

  • 2690 kj

    Energy

  • 47g

    Fat Total

  • 6g

    Saturated Fat

  • 1g

    Fibre

  • 28g

    Protein

  • 29g

    Carbs (total)

All nutrition values are per serve

Notes

Serves 10 as part of a platter.

  • Author: Alison Adams
  • Image credit: Jeremy Simons
  • Publication: Australian Good Taste

Source: taste.com.au

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