Crisp Seafood Platter
6,2 / 10
ready in 45 min.
Mix together the flour, egg and egg yolk with 200 ml water and season with salt and ground black pepper. Leave to rest for around 15 min.
Heat the oil in a pot - it is hot enough when bubble form around a wooden spoon dipped into the oil. Dip calamari, whitebait, prawns and the courgette into the batter and fry in the hot oil until golden brown. Remove with a draining spoon and pat dry with grease-proof paper. Serve with a variety of dips.