Lemon thyme za’atar fritto misto

(Serves 8)

Friday - - Society Living Leisure -

Prep time: 15 mins Cook­ing time: 10 mins

For the lemon thyme za’atar: 8 fresh oregano sprigs, roughly torn, with flow­ers if pos­si­ble 8 fresh lemon thyme sprigs, roughly torn 2 tbsp sesame seeds 2 tsp ground su­mac 1/2 tsp salt For the fritto misto: 400g fresh squid, cut into pieces 300g fresh king prawns, shelled, tails in­tact 400g small red mul­let fil­lets 3 lemons, cut into 1cm thick slices 16 lemon thyme sprigs 2 tbsp corn­flour vegetable oil, for deep-fry­ing 4 lemons, cut into wedges, to serve

1 To make the lemon thyme za’atar, sim­ply com­bine all the ingredients in a bowl.

2 To make the fritto misto, put the squid, prawns and red mul­let fil­lets into a large bowl along with the lemon slices and sprigs of lemon thyme.

3 Sprin­kle on two-thirds of the za’atar mix­ture, and gen­tly toss to coat the seafood. Add the corn­flour and again, gen­tly toss. Place batches in a sieve and shake to rid the mix­ture of ex­cess corn­flour.

4 Heat the vegetable oil in a deep-fat fryer to 180°C. Care­fully drop the coated seafood and lemon slices in small batches into the hot oil. Cook each batch for 1 minute, un­til golden. Re­move with a slot­ted spoon and place on kitchen pa­per to drain.

5 To serve, pile the seafood on a large plat­ter, serve with lemon wedges and sprin­kle with re­main­ing za’atar.

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