Fritto Misto with Birch & Waite Aioli Garlic Mayonnaise

Serves: 1
Prep time: 30 minutes

Raw Large Prawns Peeled And Deveined, Tails On3
Baby Octopus80 g
Skinless White Fish Fillets (Such As Perch, Snapper, Ling Or John Dory), Cut Into Short Strips120 g
Calamari Cut Into Rings6 pieces
Plain Flour, For Coating
Ground Fennel Seeds1/4 tsp
Cracked Pepper1/4 tsp
Sea Salt1/2 tsp
Picked Flat Leaf Parsley
Oil, For Deep-Frying
Lemon, Cut In Half For ServingWhole
Aioli Garlic Mayonnaise60 mL


  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.

Explore Our Range

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