Fritto Misto Di Mare By Justin Maule of Wild Fig
SIMPLE fried mixed seafood is very popular all over coastal Italy and the Adriatic. Scotland has arguably the best fish and seafood in the world and by using this very simple technique it makes for a delicious, informal lunch or supper dish to enjoy in the Scottish sun.
Wild Fig is chef Justin Maule, Nicola Maule and a team of wonderful staff delivering an outside catering service of the highest quality throughout Scotland. With a commitment to sourcing the very best Scottish produce
from the land and sea and the exceptional standard of cooking, client demand continues to increase year on year.
For more information visit: www.wildfigfood.com
Wild Fig has been shortlisted for the Savouries & Accompaniments category at this year’s Scotland Food & Drink Excellence Awards
for their Dark and Stormy Marmalade with Rum and Ginger.
For more information about the awards visit http://www.foodanddrink.scot/events/sfd-excellence-awards.aspx.
Ingredients: Serves 2
1 fillet haddock
1 fillet salmon
4 king prawns or Scottish langoustine tails
4 scallops
150g plain flour
10g corn flour
1 tsp baking powder
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp cayenne pepper
1 egg
100ml milk
Veg oil – 3 inches at the bottom of your pan if not deep fat frying
Method
1 Half the scallops and cut the haddock and salmon into goujons.
2 Place all the dry ingredients in
a bowl and mix thoroughly.
3 In another bowl, whisk the egg and milk together.
4 Heat the oil in the pan/deep fat
fryer.
5 Pass the fish through the egg
and milk mix then dredge in
seasoned flour
6 Shake excess flour from the fish and fry in batches until crisp and golden
(3-4 mins.)
7 Drain on paper towels, season with salt and serve with lemon wedges and aioli or tartare sauce.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article