Fritto misto with dragoncello mayonnaise

Cooking Fish Fritto misto with dragoncello mayonnaise

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

Lables: Lactose free Peanut free Sesame free Tree nut free
  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.
  2. Place the flour and cornflour in a bowl. Make a well in the centre. Whisk in the water and egg until smooth.
  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.

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225g plain flour
130g cornflour
375ml chilled sparkling mineral water
1 egg, lightly whisked
Canola oil, to deep-fry
500g white fish fillets, cut into 4-5cm pieces
30 green prawns, peeled leaving heads and tails intact, deveined
Sea salt flakes, to serve
360g S&W Whole-Egg Mayonnaise
2 tsp chopped fresh tarragon
2 tsp dried tarragon
2 anchovy fillets, finely chopped
2 tsp red wine vinegar
1 garlic clove, finely chopped

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Hard
Serves
10 people
Method
Baking
Category
Fish
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