Asian Style Fritto Misto

Asian Style Fritto Misto

… with Brown Anchovy, Citrus and TABASCO Sauce Dressing


Brown Anchovy Mayo:

8 salted anchovy fillets, finely chopped

5g finely grated garlic

½ lime zest

1 lime, juiced

10g TABASCO® Sauce

10g red onion, diced

150g mayonnaise

Salt and ground black pepper, to taste


Spice Mix:

1 tsp nori, dried seaweed, cut into thin strips (1/4cm x 2cm)

½ tsp toasted white sesame seeds

½ tsp black sesame seeds

½ tsp gochugaru (Korean chili flakes)


Fritto Misto:
Oil for frying

300g seabass filets, skin removed and deboned, cut into strips 5cm x 2cm

300g baby squid, cleaned (heads and guts removed), cut into halves

300g king prawns, cleaned (heads removed, de-veined, shells removed, tails intact)

100g corn flour

500g tempura flour

300ml cold water

200ml seltzer water

200ml vodka

Handful of ice cubes

Salt and pepper to taste


  • For the anchovy dressing, in a small bowl, mix together the anchovy, garlic, lime zest and juice, TABASCO® Sauce, red onion and mayonnaise. Add salt and pepper to taste. Cover with plastic wrap and set aside in the fridge.
  • For the spice mix, whisk together the nori, sesame seeds (black and white) and chili flakes in a small bowl until evenly incorporated. Set aside.
  • Heat up a heavy bottomed pot, pour in enough vegetable oil so that it is about 7-8 cm deep. Place over medium heat and, using an oil thermometer, heat to 180C. Be careful not to heat the oil too high.
  • Dry all of the seafood well using paper towels, sprinkle with salt and pepper, and dredge in the corn flour lightly. Gently shake off any excess, and place on a rack and set aside.
  • Once the oil has reached 180C, start making the tempura mix. In a large bowl, mix together the tempura flour, water, seltzer water, vodka, and add the ice.  It is OK for some lumps to remain, and should be the consistency of runny paint, adding a bit more water if necessary.
  • Dip the seafood into the tempura mix and, using tongs, carefully place into the hot oil, holding it for a few seconds in the middle of the oil, so that it does not sink to the bottom immediately. Fry until golden brown and seafood is cooked, about 2 to 3 minutes. Remove with a slotted spoon and place on paper towels.
  • Transfer to a serving plate and sprinkle with the spice mix. Spoon the anchovy dressing into a small ramekin and place it alongside the seafood. Garnish with a lemon wedge and serve immediately.