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
- Sift the flour with salt and pepper and fennel seeds.
- Peel the prawns and gently pull out the dark vein from each prawn back, starting at the head end.
- Prepare remainder of seafood.
- Dry all the prepared seafood with paper towel, then dust in flour and shake off the excess.
- Fill a deep heavy-based pan one third full of oil and heat to 180°C (350°F).
- 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.
- Grill lemon in a hot pan till caramelised.
- Arrange seafood on plate with Birch & Waite Aioli Garlic Mayonnaise and grilled lemon. Garnish with crispy parsley.
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