Ingredients

Seafood

• 12 King scallops, roes and tough mussel on sides removed (you my leave the roes on if you like them)
• 12 large raw prawns, peeled and deveined
• 300g small-medium squid
• 600g monkfish (dark membrane removed), cod or haddock, cut into large bite size pieces
• 12 large mussels, bearded and removed from their shells (the green lip mussels that can be purchased on their half shells are perfect for this, they are sold in supermarkets and frozen in boxes from East-Asian grocers)
• juice of 1/2 a lemon
• 1 garlic clove, finely chopped
• 1 tbsp olive oil

Batter

• 400g self raising flour
• 800ml cold water

To Cook

• 100g rice flour or plain four
• maldon salt and freshly ground black pepper
• oil for deep frying

To Serve

• garlic aioli (optional, see recipe)
• rocket salad (optional)
• lemon wedges

Method

1. Seafood: Clean the squid, remove the quell, innards, beak and eyes, and peel off the outer skin. Cut the squid into 1 cm rings and leave the tentacles whole, set aside while you prepare the batter. Toss all the seafood with the lemon juice, garlic and olive oil. Marinate for 15 minutes before cooking.
2. Batter: Place the flour in a bowl, make a well in the centre and pour in the water. Mix the batter until smooth.
3. To Cook: Preheat oil in a deep fryer, wok or a deep saucepan to 180°C-190°C. *To test the temperature of the oil use a thermometer or to test it has reached 190°C drop a cube of bread in it and the bread should float to the top.
4. Place the rice flour or plain flour in a bowl or on a plate and season with salt and pepper. Coat the seafood in the flour and then the batter. Shaking off any excess batter. Deep-fry the seafood in batches until they are golden and float to the top. Remove them from the oil and drain on kitchen paper, keep the seafood warm while you cook the rest.
5. To Serve: Serve the fritto misto simply with lemon wedges or accompany with a rocket salad and garlic aioli (optional, see recipe).