Fritto Misto, Tomato Relish
A fun appetiser to serve guests straight off the fryer.
Ingredients
Tomato Relish
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Brown Sugar 240 g
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Apple cider vinegar 375 ml
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Star anise, whole 2 x
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Coriander, ground 5 g
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Mustard seeds 25 g
Fritto Misto
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Self-raising flour 400 g
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Flour, corn 150 g
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Salt 10 g
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Water, cold 200 ml
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Whole Garfish, filleted 10 x
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Green prawns, peeled, leaving head and tails intact, deveined 1 kg
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Calamari hoods, pineapple cut, sliced 2 x
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Scallops 10 x
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Small red spot whiting 10 x
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Baby octopus 500 g
To Serve
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Lemons, quartered 3 x
Preparation
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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.
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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.
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To Serve
- Serve on a platter layered with baking paper, with tomato relish and lemon on the side.
