Fritto misto with roasted romesco sauce

Fritto misto with roasted romesco sauce

20 mins Prep · 25 mins Cook

The best way to show off a beautiful assortment of seafood is to do as the Italians and deep-fry it. Serve these fritters as a snack or starter

Created by Spinneys
Prep time 20 minutes
Cook time 25 minutes
Serves 4
Cuisine Italian
Diet Family Friendly
Preparation Easy


Cooking Instructions

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To make the roasted romesco sauce, place a roasted red capsicum, a crushed garlic clove, toasted flaked almonds, tomato purée, finely chopped parsley, juice from the lemon, smoked paprika, and cayenne pepper in a blender or food processor and blitz until smooth and combined.


With the machine running, slowly pour in the oil until completely smooth and combined.


Season well with salt and pepper. Set aside.


Fill a large saucepan with enough oil so it’s 5cm deep. Heat the oil over a medium heat to 180°C.


Meanwhile, make the tempura batter by whisking together the corn flour, self-raising flour and salt and stir in iced sparkling water using chopsticks. The batter should still be a bit lumpy.


In batches, place the shelled and deveined prawns, fish (whitebait recommended), squid, sliced lemon, quartered leeks and finely sliced fennel in the tempura batter and fry in the hot oil for 2-3 minutes or until golden.


Drain on paper towels.


Serve immediately with the romesco sauce and lemon wedges.