Fritto Misto Fish & Veggies | 4K RESOLUTION | Jamie Oliver

By Jamie Oliver · 45 min

Ingredients

Instructions

1. Make the harissa mayo: crush the garlic with a little sea salt, mix it into the mayonnaise, then stir in 2 teaspoons of harissa, the zest and juice of ½ a lemon, and more lemon juice to taste if needed.
2. Transfer to a bowl, drizzle over the rose water, swirl in the remaining harissa, and set aside.
3. Blitz the oregano flowers (stalks discarded), fennel seeds, 1 teaspoon each of salt and white pepper to a fine powder, then stir into the flour.
4. Wash and dry the squid, slice open the tubes, score a criss-cross pattern on the surface, and toss them with the tentacles in the seasoned flour.
5. Heat vegetable oil three-quarters deep in a large, deep saucepan over medium-high heat until hot; a piece of bread dropped in should float, sizzle and turn golden.
6. Shake off excess flour and fry the squid in batches for 3 to 4 minutes, until golden, crisp and cooked through. Drain on a double layer of kitchen paper.
7. Rinse the parsley sprigs, shake off the water, pick the leaves into the flour, toss to coat, then fry for a few seconds until crisp. Drain.
8. Slice 1 lemon into thin discs, coat in flour, and fry for about 1 minute until crisp. Drain.
9. Scatter the crisp parsley and lemon over the squid and serve with lemon wedges and the harissa mayo.

Summarized from Jamie Oliver's video. Watch it for the details.

More recipes with

GarlicLemonSquidHarissa