Yield
Makes 4-6 servings


Ingredients

  • 3 cups (750 mL) uncooked U.S. parboiled whole grain rice
  • 5 oz (150 g) calamari, tentacles and rings
  • 5 oz (150 g) shrimp, peeled
  • 5 oz (150 g) ocean perch fillets, cut into large pieces
  • 1 small fennel bulb, thinly sliced
  • 1 red onion, sliced into rings
  • 10 asparagus, trimmed
  • ¼ cup (60 mL) cornstarch
  • 1 tsp (5 mL) lemon pepper, divided
  •   Vegetable oil for frying

Lemon Herb Aioli:

  • ½ cup (125 mL) mayonnaise (*can use gluten-free)
  • 2 tbsp (30 mL) each finely chopped tarragon, basil and chives
  • 1 tbsp (15 mL) lemon juice
  • 1 clove garlic, finely minced

Directions

  1. Add rice to a high-powered blender and pulse to a breadcrumb consistency. Pour into a shallow dish.
  2. In a large bowl, combine calamari, shrimp, ocean perch, 2 tbsp (30 mL) cornstarch, ½ tsp (2 mL) lemon pepper and 1 tbsp (15 mL) water.
  3. In another bowl combine fennel, red onion, asparagus, 2 tbsp (30 mL) cornstarch, ½ tsp (2 mL) lemon pepper and 1 tbsp (15 mL) water.
  4. Preheat 3-inches (7.5 cm) of oil in a large pot to 360F. Ensure vegetables are evenly coated in the sticky cornstarch mixture just before coating in cracked rice crumbs. Press vegetables into rice crumbs without shaking off excess and fry in 3 batches until lightly golden. Remove vegetables to a paper towel lined baking sheet; keep warm in oven while frying seafood. Repeat steps with calamari, shrimp and fish.

Lemon Herb Aioli:

  1. In a small bowl stir together mayonnaise, tarragon, basil, chives, lemon juice, and garlic. Serve with fritto misto.

Notes

Gluten-free if mayonnaise used in recipe is gluten-free.

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