David’s Fish-tastic Fritto Misto

 David’s Fish-tastic Fritto Misto

Our Head Chef, David Hall, is back with another Fry-day night fish special.

This week, he will have your tastebuds hooked with his fish-tastic recipe for fritto misto served with a tangy miso mayonnaise and dusted with firey togarashi spice. Yummy.

Don’t forget to head over to our Instagram page (@TheFishHotel) to share your off the scale snaps.

Enjoy!

For your flour:

  • 100g plain flour
  • 60g Cornflour
  • 30g fine polenta
  • 14g salt
  • 6g garlic salt
  • 3g smoked paprika

Weigh and mix together, then pop to one side until you’re ready to fry your fish.

For your dip:

  • 100g mayonnaise
  • 40g white miso
  • A squeeze of lemon to taste

Mix all ingredients together and then dust the top with togarashi, a Japanese spice blend. Serve on the side with a lemon wedge.

 Prepping your fish

  • Prep whichever fish you like, David is using salmon, hake, mussels and squid.
  • Ensure you cut your fish to the same thickness, this means that they will all cook at the same time.
  • Next bring your oil to 180 degrees.
  • Mix the fish into the flour and then carefully drop into the oil.
  • Fry for 3-4 minutes until your fish cooked, then remove from the oil and drain on kitchen paper
  • Garnish with fresh dill and serve with a lemon wedge and your miso mayonnaise.

 Tuck in

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