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PREP 45 minutes
TOTAL 30 minutes
Serves
US | METRIC

INGREDIENTS

  • 350 g Seafood Mix (fresh/frozen)
  • 1 Pepper
  • Small Handful of Sun Dried Tomatoes
  • 1 Small handful of rocket
  • 150 g Plain Flour
  • 2 tbsps Cornflour
  • 150 ml Prosecco
  • 1 tsp Paprika
  • 1 tsp Baking powder
  • 2 tsps Salt
  • A dip of your choice
Prosecco Battered Fritto Misto

Prosecco Battered Fritto Misto

Easy peasy summery dish to be enjoyed with a crisp glass of something boozey!

  • Preheat Oven to 180c
  • Cut the pepper in half and remove seeds, drizzle with olive oil, and roast in the oven for 20-25 minutes until soften.
  • Remove the skin, finely slice, and set aside
  • Roughly chop the sun dried tomatoes
  • If using frozen seafood mix, defrost safely so ready to use
  • To make the batter, Mix the plain flour, corn flour , baking powder, paprika and salt together so it's fully mixed.
  • Gradually whisk in the prosecco until a smooth batter is formed. Try not to over whisk as this will remove the air bubbles and your batter won't be as light
  • Heat your deep fat fryer/oil pan to 180c
  • To check the oil is a correct temperature, drop a tiny bit of batter into the oil, if it rises quickly and bubbles, the oil is ready
  • Carefully drop the rocket into the oil and cook until a deep rich green and crispy
  • Remove and place on kitchen roll until ready to use
  • In small batches, drop in the seafood to the batter, remove and shake any excess off and carefully cook in the oil until golden brown. Do not over crowd the deep fat fryer/oil pan or the seafood will stick together and not cook evenly
  • Remove from the oil and place onto kitchen roll to absorb excess oil and keep warm until all batches are cooked
  • Serve up with the sliced peppers, sun dried tomatoes, rocket and a pinch of sea salt flakes and your favourite dipping sauce!

Enjoying food is just the best isn’t it?

Semi-finalist on BBC Britain's Best Home Cook.

Find me on Instagram- @imtheonewhocooks

Prosecco Battered Fritto Misto

Prosecco Battered Fritto Misto

Easy peasy summery dish to be enjoyed with a crisp glass of something boozey!

PREP 45 minutes
TOTAL 30 minutes
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

  • 350 g Seafood Mix (fresh/frozen)
  • 1 Pepper
  • Small Handful of Sun Dried Tomatoes
  • 1 Small handful of rocket
  • 150 g Plain Flour
  • 2 tbsps Cornflour
  • 150 ml Prosecco
  • 1 tsp Paprika
  • 1 tsp Baking powder
  • 2 tsps Salt
  • A dip of your choice
  • Preheat Oven to 180c
  • Cut the pepper in half and remove seeds, drizzle with olive oil, and roast in the oven for 20-25 minutes until soften.
  • Remove the skin, finely slice, and set aside
  • Roughly chop the sun dried tomatoes
  • If using frozen seafood mix, defrost safely so ready to use
  • To make the batter, Mix the plain flour, corn flour , baking powder, paprika and salt together so it's fully mixed.
  • Gradually whisk in the prosecco until a smooth batter is formed. Try not to over whisk as this will remove the air bubbles and your batter won't be as light
  • Heat your deep fat fryer/oil pan to 180c
  • To check the oil is a correct temperature, drop a tiny bit of batter into the oil, if it rises quickly and bubbles, the oil is ready
  • Carefully drop the rocket into the oil and cook until a deep rich green and crispy
  • Remove and place on kitchen roll until ready to use
  • In small batches, drop in the seafood to the batter, remove and shake any excess off and carefully cook in the oil until golden brown. Do not over crowd the deep fat fryer/oil pan or the seafood will stick together and not cook evenly
  • Remove from the oil and place onto kitchen roll to absorb excess oil and keep warm until all batches are cooked
  • Serve up with the sliced peppers, sun dried tomatoes, rocket and a pinch of sea salt flakes and your favourite dipping sauce!

Enjoying food is just the best isn’t it?

Semi-finalist on BBC Britain's Best Home Cook.

Find me on Instagram- @imtheonewhocooks

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