Sea Fritto-Misto with Cocktail Sauce

• 300g fish (cod or salmon)
• 400g prawns
• 400g sliced squid or small octopus
• 3 eggs, beaten
• 300g flour
• 400g breadcrumbs
• 200g mayonnaise
• 30g tomato Ketchup
• 1½ tbsp red wine
• Salt, sugar
• Lemon
• Sunflower oil for frying

Wash and dice the fish and seafood (bite-size), then sprinkle over lemon juice and a little salt.

Cover the fish pieces in flour, dunk them in the beaten eggs and coat them into breadcrumbs. Fry them in the ActiFry, preferably using sunflower oil.

Mix the mayonnaise, ketchup, red wine salt & pepper, to make a mild, sweet-tasting sauce. Serve with lettuce or any other fresh vegetable.