Fritto misto with oyster and chervil mayonnaise

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the fritto misto

  • 6 small tiger prawns, in shells, cut through the back
  • 1 small squid, with tentacles, cleaned, scored and cut into pieces
  • 1 soft-shell crab, cut in half
  • 4 oysters, shucked
  • 2 small sole fillets, skinned and cut into thick slices
  • 4 thin lemon slices
  • 500ml/18fl oz full-fat milk
  • 250g/9oz ‘00’ flour
  • 60g/2¼oz semolina flour
  • vegetable oil, for frying
  • 6 basil leaves

For the oyster and chervil mayonnaise

  • 2 free-range egg yolks
  • 3 oysters, shucked and juice reserved
  • 150ml/5fl oz olive oil
  • 150ml/5fl oz vegetable oil
  • 1 lemon, juice only
  • 1 tbsp roughly chopped fresh chervil, plus extra sprigs to garnish
  • salt
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