Teller mit frittiertem Meeresfrüchte-Mix mit Harissa-Dip und Zitronenspalten

Fritto Misto with Harissa lemon dip

45 minutes

Mittel

4 people

Fritto Misto in a simple semolina breading with creamy Harissa lemon dip: This Mediterranean classic of fried seafood is made with just a few ingredients and brings vacation feelings to your plate. The light breading ensures an extra crispy bite and the dip convinces with its pleasantly spicy heat and fresh citrus note.

Ingredients

500 g seafood mix
approx. 750 ml frying oil
100 g semolina (fine durum wheat semolina)
100 g wheat flour type 405
½ tsp salt
Lemon wedges for serving
1 tsp salt flakes
For the dip:
100 g Greek yogurt (10% fat)
30 g mayonnaise
1 tsp harissa
Juice of ½ organic lemon
optionally some lemon zest
¼ tsp salt

Also great with

Sardine fillets
Anchovy fillets
GOOD GAMBA, ready to cook

Stefan from HONEST CATCH

Our Art Director Stefan is not only talented behind the camera, but also in the kitchen. This recipe comes from him.

Preparation

Let the seafood mix thaw overnight in the refrigerator. Then gently separate the individual pieces and carefully pat them dry with paper towels.
Mix 100 g semolina, 100 g wheat flour, and half a teaspoon of salt in a large bowl. Toss the seafood in batches until it is evenly coated with the mixture. Then transfer to a fine-mesh sieve and gently shake off any excess flour.
Heat the frying oil in a pot or deep fryer to 170–175 °C. Fry the breaded seafood in two to three batches for about 3–4 minutes each, until golden brown and crispy. Remove with a slotted spoon and let drain briefly on a fine wire rack.
For the dip, mix together 100 g Greek yogurt, 30 g mayonnaise, 1 teaspoon harissa, the juice of half a lemon, and a little lemon zest to taste. Season with ¼ teaspoon salt and refrigerate until ready to serve.
Arrange the crispy seafood on a serving platter or large plate, season with salt flakes, and serve with lemon wedges. Serve with the Harissa lemon dip and enjoy.

Tip: Pat the seafood as dry as possible before breading and fry in batches. This keeps the oil temperature constant and makes the semola breading extra crispy.