Mixed fried sh*t. Literally what it means. Fish, veg, even meat in some variations.
A platter to be served sharing style.
Fresh ingredients as always are key here.
Get to your fishmonger.
Serves 4 - 6
- 500g calamari rings
- 250g red prawns
- 500g mixed fish fillets, thinly sliced
- 225g scallops quartered
- 1 packet broccolini florets
- 1 fennel bulb, thinly sliced
- 125g all-purpose flour
- ½ teaspoon salt
- 120ml white wine
- 60ml seltzer or club soda
- Oil for frying
- Lemon wedges
- Chopped fresh parsley leaves for garnish
- Salt and pepper
- 1 bunch spring onion, thinly sliced
- Preheat your deep fat fryer to 180 ceslius or if using a pan, make sure it is at least 2-3 inches deep.
- Assort your fish on individual plates.
- Pat it all dry with kitchen roll.
- We need a batter for the veg bits.
- Mix together flour and ½ tsp salt.
- Whisk in the wine and whisk until its very smooth.
- Rest for 30 minutes. Add your club soda just before frying veg.
- Spread a good chunk of semolina in a mixing bowl or a flat plate.
- Roll each of your bits of seafood through the semolina and set aside then again on their individual plates.
- Sieve all the seafood, type by type, to dust off any excess semolina and set aside again. We want it all to be well coated but not overly so.
- Mix your broccolini and sliced fennel through the veg batter and set aside on a plate. Draining any excess batter off.
- Fry the seafood in batches for about 4 minutes and leave to drain on kitchen roll.
- Continue until all the seafood is done.
- Now do the veg bits.
- Fry the veg for about 3 minutes.
- Set aside on kitchen roll to drain.
- Quickly then again we just like to throw all the seafood through a quick fry again, set aside to drain again on kitchen roll.
- Serve it up on large serving platter to share.
- Garnish with parsley leaves, salt and pepper to season, spring onion and lemon wedges.
This can be served with so many different sauces. Any style of aioli is a winner to be honest.
Our favourite we tried is below
- 2 egg yolks
- 2 tsp dijon mustard
- 2 tsp white miso
- 2 tsp sriracha
- 2 tsp sherry vinegar
- 170ml veg oil
- 1 tbsp lemon juice
- In a blender mix together your egg yolks, mustard, miso, , lemon juice, sriracha and vinegar.
- Slowly add your oil and continue to mix until it forms a mayo like texture.
- Refrigerate until needed.