Fritto Misto

Fritto Misto

Categories: Fish

Serves: 4 Preparation time: 15 mins Cooking time: 15 mins



  • Filippo Berio Mild & Light Olive Oil (for deep frying)
  • 2 eggs, separated
  • 150g plain flour, sifted
  • Pinch of salt
  • 250ml sparkling water
  • 1 large red onion, broken into rings
  • 1 bulb fennel, trimmed and cut into chunks
  • 1 red pepper, deseeded and cut into chunks
  • 1 large courgette, sliced
  • 6-8 large raw prawns, peeled, tails intact


  1. Half fill a large deep pan or deep fat fryer with the Filippo Berio mild & Light Olive Oil and heat to 180˚C/350˚F. Mix the egg yolks, flour, salt and water together. Whisk the egg whites until they form soft peaks and fold into the batter.
  2. Dip the vegetables and prawns into the batter a few at a time and drop into the hot oil. Deep fry in batches for 2-3 minutes, stirring until pale golden. Drain on kitchen paper. Keep warm. Repeat until all the vegetables and prawns are cooked then serve with salsa verde.

Cooks tips

For salsa verde, place a few sprigs each of basil, mint and flat parsley in a food processor with 2 tbsp capers, 1 clove garlic, 2 tbsp red wine vinegar and blend until smooth. Add 6tbsp Filippo Berio Mild & Light Olive Oil and blend again.

Cook with:

Mild & Light In Colour Olive Oil

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.

Shop Now