![Delicious print logo](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious/assets/images/logos/delicious-black.jpg)
Battered squid, scallops and prawns
- Published: 31 Dec 05
- Updated: 18 Mar 24
You can really taste the sea in this fried Italian seafood dish of squid, scallops and prawns.
![Battered squid, scallops and prawns](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/08/309192-1-eng-GB_battered-squid-scallops-and-prawns-fritto-misto-di-mare.jpg)
Advertisement
Ingredients
- 1 litre inexpensive olive oil
- 175g prepared squid
- 175g prepared scallops, sliced horizontally into 2 discs
- 16 large raw prawns, peeled, with tail shells left on
- 50-75g plain flour, seasoned
- 2 lemons, cut into wedges, to serve
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Preheat the oven to 150°C/fan130°C/gas 2. Line a large baking tray with plenty of kitchen paper.
- Pour the olive oil into a large saucepan or deep-fat fryer and heat to 190°C. To test the temperature, add a cube of bread to the pan. At 190°C, it will brown in 30 seconds.
- Cut the squid pouches across into rings and separate the tentacles into pairs. Season the fish lightly with salt.
- Toss the seafood, a few pieces at a time, in the seasoned flour and deep-fry, in batches, for 1 minute until crisp and lightly golden. Use a slotted spoon to lift onto the paper-lined tray to drain and keep warm in the oven while you cook the rest. Serve with the lemon wedges.
Recipe continues after advertising
Advertisement
- Recipe from January 2006 Issue
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/07/Footer-July24-transparent-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter