Fritto misto with dragoncello mayonnaise
- 09.03.2017
- 394
Dip crunchy battered fish and prawns into a tangy tarragon mayonnaise.
Recipe «Fritto misto with dragoncello mayonnaise» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.
Ingredients:
- 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
Instructions
- 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.
- Place the flour and cornflour in a bowl. Make a well in the centre. Whisk in the water and egg until smooth.
- 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.