Delectable Aussie Seafood Platter with Herbed Aioli

Allergens

Shellfish, Fish

Ingredients

• 1 lb fresh prawns, peeled and deveined
• 1 lb sea scallops, rinsed and patted dry
• 1 lb white fish fillets, cut into bite
• sized pieces
• 2 cups coconut oil for frying
• 1/2 cup all
• purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Herbed Aioli Ingredients:
• 2 large egg yolks
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1 cup extra virgin olive oil
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions

1. In a large pot, heat the coconut oil to 350°F (175°C).
2. In a shallow dish, combine flour, salt, black pepper, paprika, garlic powder, and onion powder. Mix well.
3. Toss prawns, scallops, and fish in the seasoned flour mixture until evenly coated.
4. Working in batches, carefully lower the coated seafood into the hot oil using a slotted spoon or tongs. Fry for 2 3 minutes per side or until golden brown and cooked through. Remove from the oil with a slotted spoon and place on paper towels to drain.
5. In a blender, combine egg yolks, Dijon mustard, white wine vinegar, and garlic cloves. Blend until smooth.
6. With the blender running, slowly drizzle in the olive oil in a steady stream until fully incorporated and emulsified. Season with salt and pepper to taste.
7. Stir in chopped basil and parsley. Refrigerate the aioli until ready to serve.

Chef’s Insight

To ensure the best texture, avoid overcrowding the pot while frying the seafood. Fry in batches if necessary.

Notes

For a spicier version, add cayenne pepper to the seasoning mixture.