Fritto Misto with Aioli Garlic Mayonnaise

scroll down arrow

SERVES: 1
PREP TIME: 30 minutes

raw large prawns peeled and deveined, tails on 3

baby octopus 80 g

skinless white fish fillets (such as perch, snapper, ling or John dory), cut into short strips 120 g

calamari cut into rings 6 pieces

plain flour, for coating

ground fennel seeds 1/4 tsp

cracked pepper 1/4 tsp

sea salt 1/2 tsp

picked flat leaf parsley

oil, for deep-frying

lemon, cut in half for serving Whole

Aioli Garlic Mayonnaise 60 mL

Method

  1. Sift the flour with salt and pepper and fennel seeds.
  2. Peel the prawns and gently pull out the dark vein from each prawn back, starting at the head end.
  3. Prepare remainder of seafood.
  4. Dry all the prepared seafood with paper towel, then dust in flour and shake off the excess.
  5. Fill a deep heavy-based pan one third full of oil and heat to 180°C (350°F).
  6. Carefully place in a handful of seafood at a time and deep-fry each batch for 1-2 minutes, or until golden brown and crisp. Remove with tongs or a slotted spoon, drain on crumpled paper towels and keep warm. Finally, carefully deep fry parsley for a few seconds till crispy.
  7. Grill lemon in a hot pan till caramelised.
  8. Arrange seafood on plate with Birch & Waite Aioli Garlic Mayonnaise and grilled lemon. Garnish with crispy parsley.

Explore Our Recipes

Looking for some inspiration to enhance your menu? Our recipes have been hand selected to help you elevate your menu with authentic flavours and fresh ideas.

Roasted Veggies and Grilled Corn
Poached Eggs on Spinach with Hollandaise Sauce
Chicken Freekah Salad
Stone Fruit and Haloumi Salad
Lemon Crumbed MSC Snapper with Twice Cooked Potato Wedges
Vegetarian Pizza with Birch & Waite Italian Truffle Mayonnaise
Poke Bowl
Charred Asparagus & Broccolini with Soft Poached Egg on Toasted Sourdough with Crisp Prosciutto
Sweet Toasted Brioche with Crab & Heirloom Tomato & Chive Salad
Charred Winter Greens with Soft Boiled Egg on Toasted Rye
Ham Hock, Leek & Egg Tartlets with Birch & Waite Hollandaise Sauce
Wagyu Beef Burger with Aioli and Beetroot Relish
Seared Tuna Salad with Japanese Style Dressing
Steamed Asparagus and Broccolini with Hollandaise Sauce
Porterhouse Steak with Japanese Style Dressing
More Inspiration

Explore Our Range

We've created a wide range of fresh, superior quality products, all made with the finest, fresh, Australian ingredients from our kitchens in Marrickville, Sydney.

Mayonnaises Range Placeholder Image Fresh Mayonnaises
Fresh Dressings
Fresh Sauces
Fresh Relishes
Accompaniments
Fresh Desserts
See All Products

Contact us

Email: cs@birchandwaite.com.au

Phone: +61 2 8668 8000

Fritto Misto with Aioli Garlic Mayonnaise

Ingredients

SERVES: 1
PREP TIME: 30 minutes

raw large prawns peeled and deveined, tails on 3

baby octopus 80 g

skinless white fish fillets (such as perch, snapper, ling or John dory), cut into short strips 120 g

calamari cut into rings 6 pieces

plain flour, for coating

ground fennel seeds 1/4 tsp

cracked pepper 1/4 tsp

sea salt 1/2 tsp

picked flat leaf parsley

oil, for deep-frying

lemon, cut in half for serving Whole

Aioli Garlic Mayonnaise 60 mL


Method

  1. Sift the flour with salt and pepper and fennel seeds.
  2. Peel the prawns and gently pull out the dark vein from each prawn back, starting at the head end.
  3. Prepare remainder of seafood.
  4. Dry all the prepared seafood with paper towel, then dust in flour and shake off the excess.
  5. Fill a deep heavy-based pan one third full of oil and heat to 180°C (350°F).
  6. Carefully place in a handful of seafood at a time and deep-fry each batch for 1-2 minutes, or until golden brown and crisp. Remove with tongs or a slotted spoon, drain on crumpled paper towels and keep warm. Finally, carefully deep fry parsley for a few seconds till crispy.
  7. Grill lemon in a hot pan till caramelised.
  8. Arrange seafood on plate with Birch & Waite Aioli Garlic Mayonnaise and grilled lemon. Garnish with crispy parsley.

© Birch & Waite Foods Pty Ltd 2019