Fritto Misto

Serve with tartar sauce for dipping.


  • selection of non-oily fish (squid, monkfish, scallops, plaice)
  • flour seasoned with salt and pepper
  • 1 sweet potato
  • 2 carrots
  • 1 courgette
  • 1 red pepper
  • handful baby corn
  • for the tartar sauce:
  • 2 tblsp capers
  • 200 ml mayonnaise
  • juice of a lemon
  • 4 gherkins
  • handful of chives
  • handful of parsley


  1. For the Tartar Sauce:
  2. Chop the capers, gherkins, herbs and add the lemon juice.
  3. Add this mixture to the 200ml of mayonnaise.
  4. Mix well.
  5. For the Vegetables:
  6. Chop carrots, courgette and red pepper into batons.
  7. Coat in seasoned flour.
  8. Place on serving plate until ready to cook.
  9. Fish Preparation:
  10. Chop the squid, monkfish, scallops and plaice into chunks.
  11. Open the oysters.
  12. Coat fish in seasoned flour.
  13. To Cook:
  14. Deep fry the coated fish and vegetables at 170° for a couple of minutes until cooked through.
  15. Serve with tartar sauce for dipping.


Martin's tip: Remove excess flour by placing coated fish and vegetables in a sieve and shake.


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