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Fritto Misto

Fritto Misto

Fritto Misto

Part of the Italian collection


200g prepared squid, cut into rings

200g scallops, sliced horizontally into two discs

18 peeled prawns

200g monkfish flesh, sliced into goujons

100g plain flour, seasoned

lemon wedges to serve


Coat the fish thoroughly with the seasoned flour and deep fry in sunflower oil. As the fish rise to the surface and turn a golden brown, remove them and place onto absorbent paper. Transfer to a hot platter, season and serve with the lemon wedges.


by Nikki Legon

© Living Magazine. Originally published April 2015