ingredients
serves 8
1 cup All purpose flour
salt and pepper
1 3/4 pints fresh mussels in shells, cleaned
1 cup dry white wine
1 small shallot, peeled and finely chopped
few parsley sprigs
6 ounce squid, cleaned
6 ounce small sole or red mullet fillets, skinned
6 ounce medium raw shrimps, peeled and deveined
6 ounce whitebait oil, to deep-fry
lemon wedges, to serve
method
1. To make the batter, pour 1 cup water into a shallow bowl. Sift in the flour and a pinch of salt and whisk until smooth.
2. Put the mussels into a large pan with the white wine, chopped shallot and parsley. Cover tightly and steam over a medium high heat for 3 - 5 minutes until the shells open, shaking the pan frequently. Shell the mussels, discarding any that do not open.
3. Cut the squid pouches into thick rings; leave the tentacles whole. Slice the fish fillets. Dry all of the seafood well on kitchen paper.
4. Heat the oil in a deep-fryer to 180°C, or until a cube of bread dropped in browns within 40 seconds. Dip the squid into the batter to coat, then deep-fry for 2 - 3 minutes until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Keep warm in a low oven with the door ajar.
5. Repeat with rest of the seafood in turn, frying the fish fillets for 3 minutes; shrimps for 4 - 5 minutes; whitebait for 3 - 4 minutes; mussels for 2 - 3 minutes. Toss all the seafood together and season with salt and pepper. Serve immediately, with lemon wedges.
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