INGREDIENTS

For the shrimps

• 1 package of whole Argentinian shrimps 7 PORTIONS (500g)
• 500 g all-purpose flour
• 500 g corn flour
• 3 liters of sunflower oil (for frying)

For the Fritto Misto Sauce

• 200 g of mayonnaise, ready to eat
• 100 g capers
• 100 g pickled cucumber
• 50 g finely chopped dry onion
• 50 g finely chopped spring onion
• 2 egg yolks hard-boiled
• 20 g dill, finely chopped
• juice of 1 lemon

METHOD

Defrost the shrimps in a strainer overnight.

Cut the legs off the shrimps. Drain them well with paper.

In a deep saucepan, heat the sunflower oil to 160-170°C. Dredge the shrimp in the flour mixture and shake well to remove excess flour. Fry for 3-4 minutes.

Then, in a large bowl, add all the ingredients for the Fritto Misto Sauce. Mix well and add salt and pepper.
Serve the shrimp on a plate with freshly sliced limes and place the Fritto Misto Sauce in a side bowl.

Chef Oikonomidis George & Sakkeliou Panagiotis
Bluefish Vouliagmeni