Mediterranean Seafood Tapas Platter with Herbed Aioli – Advanced Culinary Experience

Allergens

Shellfish (Prawns)

Ingredients

• 12 large prawns, peeled and deveined
• 1 lb calamari rings, cleaned
• 1 lb white fish fillets, cut into bite
• sized pieces
• 2 cups all
• purpose flour
• 2 cups panko breadcrumbs
• 4 eggs, beaten
• Vegetable oil, for frying
• Salt and pepper, to taste Herbed Aioli:
• 1 cup mayonnaise
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 2 tsp Dijon mustard
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh basil
• Salt and pepper, to taste

Instructions

1. Season the prawns, calamari rings, and fish bites with salt and pepper. Prepare three shallow dishes with flour, beaten eggs, and panko breadcrumbs for a breading station.
2. Bread the seafood by dipping each piece into the flour, then the egg, and finally the panko breadcrumbs, shaking off excess in between steps. Set aside on a tray lined with parchment paper.
3. In a deep frying pan or skillet, heat about 1 inch of vegetable oil over medium high heat until it reaches 350°F (175°C). Fry the breaded seafood in batches for 2 4 minutes per side or until golden brown and cooked through. Transfer to a paper towel lined tray to drain excess oil.
4. For the herbed aioli, whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, chopped parsley, basil, salt, and pepper in a small bowl until well combined. Cover and chill until ready to serve.
5. Arrange the fried seafood on a large serving platter, with the herbed aioli served alongside for dipping.

Chef’s Insight

Experiment with different herbs and spices for the aioli to create unique flavor combinations.

Notes

The herbed aioli can be made up to 1 day in advance.