Fritto misto, literally ‘mixed fry’ is something I will never have too many times. I have enjoyed it on small greek islands at a café on the habour and in posh italian restaurants in Scotland, however, it is those meals in the habour cafes, with the frugal use of whatever fish is available, that stand out as the true interpretation of this dish. I like the idea of using a variety of fish to showcase the differences between them. Smoked haddock is surprisingly great fried in this manner and I have sadly only found it once on a fish and chip shop menu.
There are two main points for me to mention. Firstly, I don’t use a wet batter, rather I simply dredge the ingredients in seasoned flour. I have seen it done both ways and I find a dusting of flour means you get the flavour of the fish and not the flavour of the batter in the final product. Secondly, it is important to have the right temperature of frying. You need to mantain a temperature of 180 degrees Celsius to prevent soggyness. Use a thermometer and regliously follow it. By not using a wet batter it is more forgiving but you still wont get the right texture.
Tim: 30 minutes
200g Charlotte potatoes (new potatoes)
1 Red Pepper
100g or one fillet of Salmon
100g white fish e.g. cod or coley
100g or 1 small fillet of smoked haddock
100g plain flour
salt & pepper
1. Begin by mixing the flour together with a little salt and pepper
2. Cut the pepper into long strips. Thinly cut the potatoes and courgette into slices at most 1cm thick.
3. Chop the fish into bite size pieces.
4. Dredge your ingredients in the flour mix before placing in frier/pot with oil.
5. If using a deep fat frier bring the temperature of the oil to 180 degrees Celsius and fry in batches for 5 minutes. Keep the the batches warmed in a oven on low. Fry the fish last and fry for only 3 minutes.
Or if you are using a large pot ensure you use a thermometer to keep the temperate as near to 180 degrees Celsius as possible. Fry again in batches for 5 minutes. You may need to work in smaller batches. Keep the the batches warmed in a oven on low. Fry the fish last and fry for only 3 minutes.
6. Toss with salt and assemble on a with platter with lemon wedges.