Fritto Misto with Lemon Mayonnaise

First, make the lemon mayonnaise. Whisk two egg yolks in a small mixing bowl. Slowly trickle in the oils whilst constantly whisking until you have a thick emulsion. Then, whisk in the lemon zest and juice and season to taste with sea salt. This mayonnaise will keep in an airtight container for a good couple of weeks.

Take two trays and put the seasoned flour in one and the milk in the other.

Then, keeping one 'dry' hand and one 'wet' hand (to prevent ending up with a completely battered hand), throw your chosen fish and vegetables into the flour, followed by the milk, and then back into the flour again. This should build up a good coating of flour, but not a thick fish-and-chips style batter.

Heat 10cm of the oil in a heavy-bottomed saucepan. You know the oil is hot enough when a 2-3cm cube of bread browns in 30 seconds.

Taking care with the hot oil, simply deep-fry everything, making sure not to overcrowd the pan and turning everything until it's all crispy with a light golden colour.

Drain on kitchen paper, season with salt and lemon juice and eat with the lemon mayonnaise.

This recipe is taken from Pizza Pilgrims: Recipes From The Backstreets Of Italy. Order now on Amazon