Seafood Fritto Misto
450g/1lb squid, cleaned
450g/1lb firm white fish fillets, e.g. cod or haddock, skinned, and cut into thin strips
12 large raw prawns (shrimp), peeled with tails intact
4 tbsp seasoned flour
vegetable oil for deep-frying
salt and ground black pepper
lemon wedges and fresh parsley sprigs to garnish
1 Slice the body of the squid into rings and the tentacles into pieces. Toss all the fish and shellfish in seasoned flour.
2 Heat the oil in a deep-fat fryer to 190°C/375°F – test by frying a small cube of bread; it should brown in 20 seconds. Fry the fish and shellfish, in batches, until crisp and golden. Drain on kitchen paper and keep warm while frying the rest.
3 Divide the fish and shellfish among six warmed plates. Season with salt and pepper and serve immediately with sprigs of parsley and lemon wedges.