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Fritto misto with smoky garlic aïoli   recipe

Fritto misto with smoky garlic aïoli recipe

5 ratings

A delicious seafood dish that can be rustled up in minutes and makes a great snack, speedy lunch or satisfying starter for all the family. See method

  • Serves 4
  • 3mins to prepare and 7mins to cook
  • 642 calories / serving


  • vegetable oil for deep frying
  • 1 egg
  • 300ml (1/2 pint) whole milk
  • 500g (1Ib) mixed raw seafood (mussels, fish, squid rings and prawns) from the fish counter, cut into even pieces
  • 1 courgette, cut into batons
  • 125g (4oz) plain flour
  • 6tbsp cornflour
  • 125g (4oz) semolina
  • 8tbsp light mayonnaise

Each serving contains

  • Energy

  • Fat

    26g 37%
  • Saturates

    5g 26%
  • Sugars

    5g 6%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 76.6g Protein 28.9g Fibre 2.7g


  1. Heat the oil to 180°C in a deep pan.
  2. Beat the egg and milk together and season. Put the seafood and the courgette into the milk mixture until needed.
  3. Combine the flour, cornflour and semolina in a large shallow bowl.
  4. Take a handful of seafood at a time, dip in the flour mix, coat well, shake off any excess flour and place carefully into the hot oil. Fry in batches and drain on paper towel.
  5. Meanwhile, make the aïoli by mixing the mayo, garlic, paprika and juice from 2 lemon wedges.
  6. Serve the seafood with the aïoli, remaining lemon wedges and some green salad, if you like.

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