Fritto Misto with Green Mayonnaise

by Cindi Sutter, Founder & Editor Spirited Table®—All content provided by Just A Bite by Polly Tyrer

Ingredients

1/4 lb squid, cleaned

1/4 lb sole, whiting or flounder fillets

1/4 lb raw jumbo shrimp

1/4 lb bay scallops

Oil for deep-frying

Seasoned flour

For the Batter

1/2 cup all-purpose flour

Pinch of salt

1 egg, separated

1/3 cup each milk and water, mixed

2 tsp oil

For the Sauce

1 bunch watercress

1 1/4 cups mayonnaise

Instructions

First make the sauce: Wash the watercress thoroughly in salted water and remove the stalks. Puree with 1 Tbsp of boiling water. Stir into the mayonnaise and set aside in a small round dish.

Cut the squid into rings, the white fish into strips and the shrimp in half.

Remove the tough muscles opposite the corals from the scallops.

TO MAKE THE BATTER: Sift the flour and salt into a bowl, make a well in the center and drop in the egg yolk. Mix, gradually adding the milk and water and incorporating the flour from the sides, until smooth and creamy. Add the oil. Beat the egg white until stiff and fold into the mixture.

Heat the oil for frying until a drop of batter will sizzle slowly. Dust the fish with seasoned flour, dip in the batter and fry, a few pieces at a time, until golden-brown. Drain on paper towels and sprinkle with salt. Serve immediately on a plate with the green mayonnaise in the center.