Fritto misto with gremolata recipe
Ingredients
small bunch flat leaf parsley, finely chopped
zest 1 lemon
½tsp garlic , finely chopped
For the fritto misto
75g (3oz) plain flour
¼tsp cayenne pepper
250g cod fillet, bones removed and cut into bite sized pieces
230g mixed seafood
6tbsp olive oil
good quality mayo to serve
To make the gremolata, mix all of the ingredients together and set aside. For the fritto misto, put the plain flour, cayenne pepper and some seasoning on a plate and mix well. Dry the fish and seafood really well with kitchen towel then in batches, dust with the seasoned flour, transfer to a sieve and shake off any excess flour. Heat a little of the oil in a large non stick frying pan, when the oil is hot cook the fish for a few minutes until golden and crisp, sprinkle with a little salt then keep warm whilst you cook the rest of the seafood. Don't over crowd the pan and make sure your oil is hot so that the end result isn't soggy! Serve the fritto misto with gremolata sprinkled on top and a dollop of mayo.
