Fritto Misto with lemon aioli. Photograph: Harry Weir Sat Aug 08 2026 - 04:55Serves: 2Course: DinnerCooking Time: 5 minsPrep Time: 10 minsIngredientsFor the lemon aioli:1 large egg yolk1 tbsp Dijon mustard1 garlic clove, gratedJuice and zest of half a lemon250ml vegetable oil, approximatelySea salt100g rice flour100g plain flourSea saltBlack pepper250g large prawns, butterflied and de-veined250g baby squid, sliced Vegetable oilLemon wedges, for garnishStart by making the lemon aioli. Add the egg yolk, Dijon mustard, garlic, lemon juice and lemon zest to a food processor and blend. Slowly add the oil while blending until a thick emulsion is formed. Adjust the seasoning with salt and some more lemon juice, then set aside.Place the rice flour and plain flour into a large bowl. Season well with salt and pepper and stir to combine. Add the sliced squid and butterflied prawns to the seasoned flour and mix lightly to coat evenly in flour. Then take the prawn and squid pieces out, shake off excess flour, and place on a plate ready to cook.Place a medium, heavy-based saucepan on a medium heat, and heat a good amount of vegetable oil, enough to have roughly a one and a half inch depth of oil in the saucepan. To check if the oil is hot enough, sprinkle a bit of flour in the oil: you want it to gently sizzle straight away.Carefully place the floured squid and prawns in the oil and cook for three minutes until lightly golden. Use tongs or a slotted spoon to carefully lift them out and place on some kitchen paper to remove excess oil.To serve, spoon the lemon aioli into a side dish and place on a large serving plate. Add the fried prawns and squid, and serve with a lemon wedge on the side. Mark MoriartyMark Moriarty is an award winning chef, TV host, author and Irish Times columnist.