John and Lisa's fritto misto with spiced mayo

Masterchef love birds John Torode and Lisa Faulkner visit Maitland in Australia, where John was raised and where he first learnt to cook.

Their trip continues with a stop in Port Stephens where our cooking couple enjoy the local fish and chips as well as the freshest oysters, before creating fritto misto with spiced mayo.

Serves: 4-6

Ingredients

For the batter

100g self raising flour100gr corn flour1 bottle of beer1 tsp salt

2lt vegetable or corn oil20gr flour for dusting2 different fish fillets6 oysters6 large prawns6 Small scallops2 medium sized squid tubes cut into rings1 large onionLarge parsley sprigs3 lemons

Method

• Make batter

• Clean prawns and shell with tail intact

• Peel and slice the onion

• Slice the scallops in half and cut the fish into finger-size pieces

• Heat the oil in a wok to 180c

• Make the batter by mixing the corn and self raising flour together with some salt and white pepper, add the beer, whisk together and leave somewhere to bubble and have some fun , this will make the batter very light.

• Dust each piece of seafood, onion and the parsley and start to fry, cooking a few things at a time. Don’t crowd the oil and it will just get cold and the fish will be all soggy and well soggy.

• Take from the oil and drain and put on a cake rack and keep to one side