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Oven Fritto Misto with Mustard Seed Vinegar Sauce
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19 INGREDIENTS • 5 STEPS • 35MINS

Oven Fritto Misto with Mustard Seed Vinegar Sauce

Recipe

5.0

2 ratings
This Oven Fritto Misto with Mustard Seed Vinegar Sauce makes a great snack! The combination of seafood and veggies gives you a different flavor and texture in every bite after going through the crunchy coating and mustard sauce. Spare the oil without compromising the flavor!
Add to plan
This Oven Fritto Misto with Mustard Seed Vinegar Sauce makes a great snack! The combination of seafood and veggies gives you a different flavor and texture in every bite after going through the crunchy coating and mustard sauce. Spare the oil without compromising the flavor!
author_avatar
LG Original Series
LG Original Series is founded on the pillars of Global, Tomorrow, Energy, Humanity and Technology with the capital letters L and G positioned inside a circle to center our ideals above all else.

35MINS

Total Time

$1.91

Cost Per Serving

Ingredients

Servings
12
us / metric
Mustard Sauce
Honey Mustard
85 g
Honey Mustard
Dijon Mustard
85 g
Dijon Mustard
Champagne Vinegar
4 Tbsp
Champagne Vinegar
Black Mustard Seeds
2 tsp
Black Mustard Seeds, toasted
or Yellow Mustard Seeds
Shallot
1 tsp
Minced Shallot
Grey Sea Salt
to taste
Grey Sea Salt
Rice Flour Coating
Rice Flour
140 g
Rice Flour
Semolina
165 g
Semolina
All-Purpose Flour
375 g
All-Purpose Flour
Salt
2 Tbsp
Salt
Ground Black Pepper
1 tsp
Ground Black Pepper
Cayenne Pepper
1/2 tsp
Cayenne Pepper
Fritto
Shrimp
225 g
Shrimp, peeled, deveined
Halibut
225 g
Halibut
or Cod or other similar white fish
Fennel Bulb
1
Medium Fennel Bulb
sliced lengthwise 1/8-inch thick
Red Onion
1
Medium Red Onion, thinly sliced
Lemon
1
Lemon, thinly sliced
ends discarded
Buttermilk
240 mL
Buttermilk
Vegetable Oil Cooking Spray
as needed
Vegetable Oil Cooking Spray
or Grapeseed Oil

Nutrition Per Serving

VIEW ALL
Calories
296
Fat
1.6 g
Protein
14.1 g
Carbs
50.7 g
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author_avatar
LG Original Series
LG Original Series is founded on the pillars of Global, Tomorrow, Energy, Humanity and Technology with the capital letters L and G positioned inside a circle to center our ideals above all else.

Author's Notes

This rice flour coating is so good that it has become my all-purpose coating for anything breaded. This recipe will make extra and the mixture freezes well in an airtight container. It’s handy to have around for other breaded recipes. A mandolin or V-slicer will help you slice the lemon, fennel, and onion thinly and evenly.

Recipe cook times may not reflect one's individual preference for level of doneness and should only be used as a guide. Adjust cook times to meet your expectations.

Cooking Instructions

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step 1
Whisk together Champagne Vinegar (4 Tbsp) and Shallot (1 tsp) and allow to rest for 5 minutes, then whisk in the Honey Mustard (85 g), Dijon Mustard (85 g), Black Mustard Seeds (2 tsp) and Grey Sea Salt (to taste).
step 2
If preheating is necessary preheat the air fryer to 400 degrees F (200 degrees C).
step 3
In a bowl, stir together the Rice Flour (140 g), Semolina (165 g), All-Purpose Flour (375 g), Salt (2 Tbsp), Ground Black Pepper (1 tsp), and Cayenne Pepper (1/2 tsp).
step 4
Using a small paring knife partially slit the back of each Shrimp (225 g) so they open slightly. Cut the Halibut (225 g) into approx. 1-inch pieces. Place seafood in one mixing bowl and Fennel Bulb (1), Red Onion (1), and Lemon (1) in a separate bowl. Toss each with enough Buttermilk (240 mL) to moisten them. Drain the seafood using a strainer. Then place it over a large bowl. Sprinkle generously with rice coating and shake; repeat until the seafood is well coated, not stuck together and any excess flour coating has been shaken off. Remove to a tray and lightly coat the seafood and vegetables with Vegetable Oil Cooking Spray (as needed). Repeat this process with the vegetables and add both in a single layer to the air fry basket/tray.
step 5
Air fry until golden-brown and crisp, approx. 8-10 minutes then transfer to a tray lined with paper towels. Season immediately with salt and serve with the mustard sauce on the side for dipping and fresh lemon wedges if desired.

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