McDougalls

Miso Frito with Lime and Marie Rose Dip

Serves 10

5 minutes prep time

15 minutes cook time

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Ingredients

100g McDougalls Fish Batter Mix

180ml Water

1kg combined of Calamari, raw tiger prawns and diced salmon

500g broccoli florets

20g Plain Flour (seasoned with Salt and Pepper)

Lime Marie Rose Dip

200ml mayonnaise

50ml tomato ketchup

½ tsp cayenne pepper

dash Tabasco

dash Worcestershire sauce

2 tsp brandy

2 limes, zested and juiced

salt and freshly ground black pepper

Allergens

Please check the ingredients declaration on the products you use making this recipe.

Cereals containing gluten

Eggs

Fish

This recipe may contain:

Milk

Soybeans

Method

Step one

Place the McDougalls Fish Batter Mix into a bowl fitted with a whisk and blend in the water, on a slow speed. Scrape down and continue to whisk on a medium speed for 3 minutes, before placing in the fridge to rest for 30 minutes.

Step two

To make the dip, put the mayonnaise, ketchup, cayenne, Tabasco and Worcestershire sauce into a large mixing bowl. Whisk together fish with lime juice and season well with salt and pepper to taste.

Step three

Transfer the Marie Rose sauce to a serving bowl and sprinkle over lime zest to finish. Store chilled until needed.

Step four

Ensure the calamari, prawns and salmon are dry. Coat the fish and broccoli in the seasoned flour.

Step five

Dip in the batter and then place into a deep fat fryer at 180°C for approximately 3-4 minutes or until golden brown and fully cooked.

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