Fritto Misto, Tomato Relish
A fun appetiser to serve guests straight off the fryer.
Casual Dining
Seafood
Snacks & Sides
Italian
Ingredients per serve
Fritto Misto, Tomato Relish
−
+
€0.0
Tomato Relish
KNORR Italiana Pronto Napoli GF 4.15 kg
/kg
1.5 kg
0%
Brown Sugar
/g
240.0 g
0%
Apple cider vinegar
/ml
375.0 ml
0%
Star anise, whole
/x
2.0 x
0%
Coriander, ground
/g
5.0 g
0%
Mustard seeds
/g
25.0 g
0%
Fritto Misto
Self-raising flour
/g
400.0 g
0%
Flour, corn
/g
150.0 g
0%
Salt
/g
10.0 g
0%
Water, cold
/ml
200.0 ml
0%
Whole Garfish, filleted
/x
10.0 x
0%
Green prawns, peeled, leaving head and tails intact, deveined
/kg
1.0 kg
0%
Calamari hoods, pineapple cut, sliced
/x
2.0 x
0%
Scallops
/x
10.0 x
0%
Small red spot whiting
/x
10.0 x
0%
Baby octopus
/g
500.0 g
0%
To Serve
Lemons, quartered
/x
3.0 x
0%
/
Tomato Relish
-
Brown Sugar 240.0 g
-
Apple cider vinegar 375.0 ml
-
Star anise, whole 2.0 x
-
Coriander, ground 5.0 g
-
Mustard seeds 25.0 g
Fritto Misto
-
Self-raising flour 400.0 g
-
Flour, corn 150.0 g
-
Salt 10.0 g
-
Water, cold 200.0 ml
-
Whole Garfish, filleted 10.0 x
-
Green prawns, peeled, leaving head and tails intact, deveined 1.0 kg
-
Calamari hoods, pineapple cut, sliced 2.0 x
-
Scallops 10.0 x
-
Small red spot whiting 10.0 x
-
Baby octopus 500.0 g
To Serve
-
Lemons, quartered 3.0 x
Preparation
-
Tomato Relish
- Place KNORR Pronto Napoli, brown sugar, apple cider vinegar, star anise, ground coriander and mustard seeds into a saucepan over medium heat. Cook, stirring for 10 minutes or until sugar has dissolved.
- Bring to the boil, reduce heat to low and simmer for 20 minutes.
-
Fritto Misto
- Combine self-rising flour, cornflour and salt. Divide evenly into two bowls. Add chilled water to one, whisking to make a batter.
- Pat seafood dry with paper towel, dip in batter, then into dry flour mixture and deep fry in batches for 2-4 minutes depending on size until golden and crisp.
- Remove, drain on paper towel and season.
-
To Serve
- Serve on a platter layered with baking paper, with tomato relish and lemon on the side.
