Fritto misto
Ingredients (tempura batter)
75g gluten free flour
75g white wine
Ingredients (single portion)I
70g squid, cleaned, cut into pieces & scored like previous
2 prawns, peeled leaving heads and tails intact, deveined (16/20’s)
30g courgette, cut into bit size pieces
40g Haddock pieces
lemon wedge to serve
Ground nori seasoning (Nori sheets blended till the size of salt flakes and kept in a sugar dretcher)
MOP
- To order, In a large bowl, whisk together the gluten free floured white wine. A
- One at a time, dip the seafood and courgettes into the batter and tap off any excess against the side of the bowl, so only a thin layer remains. Fry for 2 to 4 minutes until crisp and lightly golden. Drain on a jay clothe and season with salt and ground nori. Serve with garlic aioli, spicy tomato sauce, dusting of ground nori and lemon wedge
Homemade tomato sauce.
Ingredients
2x A10 tins peeled tomato
350g Onion, sliced
40g Garlic, sliced
2g Maldon sea salt
1g Black pepper, coarse ground
MOP
- Saute onion and garlic till soft
- Add the tinned tomato and cook for 45 minutes on a low heat
- Remove from heat & season
- Blitz till smooth and chill
Gochujang Tomato Sauce.
Ingredients
100g Gochujang
2200g Housemade Tomato Sauce
20g Salt
Garlic aioli.
Ingredients
30g egg yolk
10g fresh lemon juice
25g garlic, crushed or minced
5g Dijon mustard
250g rapeseed oil
3g Salt
MOP
- Add the egg, lemon juice, garlic, and mustard in a blender
- With the blender running on low speed, slowly add the oil, allowing to incorporate into the egg mixture. Season
Waiters Notes
our take on a tempura using prawns, squid, courgette and haddock served with garlic aioli and spicy tomato sauce
Allergies: Egg, Sulphites, Fish, Shellfish, Soy, Mustard, Gluten Trace, Crustacean & Mollusc in Nori *Trace