Fritto Misto di Mare

I think Italians created Fritto Misto to be a stand by meal, one which is quick and very satisfying.  Add a good handful of capers, some lemon quarters and a lovely rich aioli and it becomes sublime.  Serve with a fresh green salad as well and your guests will be impressed.

Yesterday afternoon I had a Doctor's appointment at 4.30pm.  Being tied up at work I was running 10 minutes late by the time I arrived at the doctors surgery and almost phoned to apologise for my lateness.  When I arrived, luckily there was a convenient park close by to the building.
Located just before the receptionist's desk is a large monitor whereby you enter you name and date of birth to confirm that you have arrived for your appointment.   After I signed in I was informed that I was 5th in queue!  So much for the worry of keeping them waiting.
Needless to say by the time I saw the Doctor, departed, then went to the Chemist to get a prescription, popped the prescription back in the car to get shopping bags and proceeded to the supermarket it was already after 6pm.  After scanning my items, I realised there was no wallet in my handbag and that it was probably sitting on the back seat of the car with my prescription.  The lovely check out operator assured me she would set my shopping aside until I returned to pay for the items.
It was 6.30pm and I was quite frazzled by the time I arrived home, with the groceries.

I hadn't even unpacked the shopping before our two gorgeous adult sons waltzed in the door and even though they said they were coming home on this day, we hadn't heard from them so assumed they would arrive the next day instead.

It was too hot and late to cook lasagne on this 30C day.

One thing I always keep in the freezer is frozen green prawns, tail on and off, squid tubes, baby octopus and whitebait.  These all defrost well and you cannot buy them fresh in our town.  I always buy fresh fish as there is a good variety available.

This means that when you choose to you can always cook a seafood dish.
Hence, we had a quick version of fritto misto, complete with capers, fried red chilli and shallots with lemon.

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Fritto Misto di Mare

(Mixed Fried Seafood)

2 squid tubes,cleaned, scored and sliced into 1 x 2cm strips

400g prawns, shells removed but tails on and deveined

150g whitebait

200g baby octopus cleaned and cut into halves

handful of rinsed capers

lemon quarters

180g rice flour 

180g potato starch (can use cornflour instead)

salt and pepper

vegetable for deep frying

Mix the rice flour and potato starch together with salt and pepper.  

Heat the vegetable oil to 170C in a deep fryer.

Dip the pieces of seafood into the flour mix and drop about 10 pieces per time into the hot oil and cook for 2 minutes.  Drain on absorbent paper and keep warm whilst you fry the remaining seafood.

Fry chopped chilli and shallot in a separate small frying pan and sprinkle on top of the seafood with the capers. 

Serve with lemon quarters and a healthy green garden salad.

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Do you like to be on time for your appointments too?

What is your favourite deep fried seafood?

Buon appetito, enjoy Merryn xx