Mon, 29 May 2023
Jack's Frito Misto with Garlic Aioli
Frito Misto is the perfect celebration of fried fish and is one of my go to summer favourites when family and friends call over! You will see my selection of fish below however it doesn’t matter what fish you use, and you can see I also added some veggies!
You can use anything you can find, like haddock, oysters, Dublin Bay prawns, clams, octopus etc and this goes for the veggies as well. Courgettes, aubergine, fennel, etc are all perfect!
Serves 4
Ingredients:
250g Prawns – Cleaned
250g Cleaned Squid Tubes – cut into disks
250g Cod – cut into goujon size pieces
250g Mussel Meat – Drained
6 Sprouting Broccoli Stalks
6 Asparagus Spears
1 Handful of French Beans
300g Plain Flour plus extra for coating
100g Cornflour
½ tsp baking powder
1 bottle of sparkling water
1L of Sunflower or Vegetable Oil for Frying
Lemon wedges for serving
For the Aioli
1 egg yolk
2 garlic cloves
1 lemon, juice and zest
1 tsp Dijon mustard
250ml to 300ml Olive oil
Salt and pepper
Method:
Let’s start, by filling a deep fat fryer or a large pot with oil and heating to 190?c.
This is a lot easier in a fryer but if using a pot make sure you use a temperature prob to check the oils temperature and never leave a pot of hot oil alone.
To prepare the fish, place all the seafood on a kitchen paper lined tray or plat and pat dry.
For the veggies just, break off the hard part at the bottom of the asparagus and top & tail the French beans.
For the batter, place the flour, baking powder and cornflour in a bowl along with a pinch of salt and pepper. Slowly pour in the sparkling water while whisking until a pancake batter consistency is formed. Set aside.
In a large bowl combine all the fish and veggies, dust in the extra flour and shake the bowl to evenly coat everything. Now working in batches dip the seafood or veggies into the batter and then carefully into the hot oil. It should take less than one minute for the seafood
to be golden, crispy, and fully cooked. Remove to a kitchen paper lined tray to soak up the excess oil. Keep repeating this until everything deep fried and crispy.
Now for the Aioli, in a bowl add the egg yolk, finally grated garlic and the mustard. Whisk together until combined. Now while whisking slowly pour in the oil in a slow steady stream, keep pouring and whisking until a thick sauce forms. Season with salt, pepper, a pinch of lemon zest and a dash of juice.
This is the perfect sharing food, so pile up your fried goodies across a serving platter, garnish with lemon wedges and a couple big dollops of aioli.
