Fritto Misto - cooking recipe

Ingredients

150 g self-raising flour
1/4 tsp bicarbonate of soda
2 tsp salt
None None vegetable oil, for deep-frying
500 g raw king prawns, peeled, de-veined, tails intact
500 g raw squid rings
250 g white fish fillets, cut into 5cm pieces
250 g scallops
None None tartare sauce and lemon wedges, to serve

Preparation

To make batter, combine flour, soda and salt in a small bowl. Gradually add 250ml water, stirring until batter is smooth. If batter is too thick, add a little more water.
Heat oil in large saucepan. Dip prawns, squid, fish and scallops into batter, drain off excess. Deep-fry in hot oil, in batches, until golden brown. Drain on kitchen paper. Serve hot with tartare sauce and lemon wedges.