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Tomato Relish

Fritto Misto

  • Self-raising flour 400 g
  • Corn flour 150 g
  • Salt 10 g
  • Water, cold 200 ml
  • Whole Garfish, filleted 10 x
  • Green prawns, peeled, leaving head and tails intact, deveined 1 kg
  • Calamari hoods, pineapple cut, sliced 2 x
  • Scallops, frozen (small) 10 g
  • Small red spot whiting 10 x
  • Octopus, baby 500 g

To Serve

  • Lemons, quartered 3 x
  1. 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.
  2. 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.
  3. To Serve

    • Serve on a platter layered with baking paper, with tomato relish and lemon on the side.
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