Fiasco’s Fritto Misto

This recipe is courtesy of  chefs Stefano Mazzina and Taz Huggins at Fiasco Restaurant & Bar, Coffs Harbour. It’s from the new Coffs Coast Harvest book which you can order from the Coffs Coast Visitor Information Centre (1300 COFFS COAST).

Inroduction

About this Recipe

By: Sheridan Rogers

This recipe is courtesy of  chefs Stefano Mazzina and Taz Huggins at Fiasco Restaurant & Bar, Coffs Harbour. It’s from the new Coffs Coast Harvest book which you can order from the Coffs Coast Visitor Information Centre (1300 COFFS COAST).

Ingredients

    Seafood
    • king prawns 8
    • medium squid 3
    • small fresh whiting fillets 8
    • oyster mushrooms 8
    Crumbing Mix
    • dried breadcrumbs 3 cups
    • eggs 2
    • milk 2 cups
    • plain flour 2 cups
    • semolina 1 cup
    • fresh mint and tarragon
    Mayonnaise
    • egg 1
    • egg yolks 2 1/2
    • Dijon mustard 2 teaspoons
    • red wine vinegar 1 1/2 dessertspoons
    • vegetable oil 300ml
    • salt and pepper
    • rosemary
    Cooking and Plating
    • fresh parsley chopped
    • lemon
    • vegetable oil, for frying

    Serves 4 Prep seafood – de-vein the prawns. Clean the squid: keep head, remove skin and backbone and slice where the bone was, scrape insides with knife and remove any leftover skin. Wash in cold water. Score diagonally from corner to corner 5mm apart on the inside of the squid, this will give the squid its curl when cooked. Lay down with narrow side at top and slice in half from top to bottom, then take each side and slice into three equal segments. Crumbing Mix eggs and milk together, and put flour and breadcrumbs in separate bowls. De-stalk mushrooms, then dust mushrooms in flour, dip in egg-wash and roll in breadcrumbs. Do the same with the whiting, adding extra breadcrumbs together with the tarragon and mint. Keep remaining flour and add semolina and dust prawns and squid in this mix. Mayonnaise In food processor mix eggs, mustard , salt and pepper, vinegar, then slowly add oil. Add a few drops of hot water if too thick. Add chopped rosemary to taste. Preparation Heat vegetable oil to 180 deg c in a wide pot. When hot, cook the whiting and mushrooms until golden, remove and drain on paper towel. Cook prawns, then squid. (squid will cook in about 30 seconds). In a bowl mix the drained Fritto mix with chopped parsley and toss. Plate with mayonnaise and lemon wedges. Buon Appetito