Lemon thyme za’atar fritto misto
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.