Tanzanian-style Mixed Fried Seafood

Ingredients

In this Tanzanian adaptation of the Italian fritto misto, we infuse the dish with Tanzanian flavors by incorporating local spices and ingredients. The traditional Italian batter is enhanced with Tanzanian spices like cardamom, cloves, and cinnamon, giving the dish a unique and aromatic twist. Additionally, the dipping sauce is prepared with a blend of Tanzanian chilies, lime juice, and coconut milk, adding a refreshing and tropical element to the dish. We alse have the original recipe for Fritto misto alla piemontese, so you can check it out.

• 250g (8.8 oz) prawns, peeled and deveined 250g (8.8 oz) prawns, peeled and deveined
• 250g (8.8 oz) calamari rings 250g (8.8 oz) calamari rings
• 250g (8.8 oz) firm white fish fillets, cut into bite-sized pieces 250g (8.8 oz) firm white fish fillets, cut into bite-sized pieces
• 100g (3.5 oz) all-purpose flour 100g (3.5 oz) all-purpose flour
• 50g (1.8 oz) cornstarch 50g (1.8 oz) cornstarch
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon salt 1 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying
• For the dipping sauce: For the dipping sauce:
• 2 Tanzanian red chilies, finely chopped 2 Tanzanian red chilies, finely chopped
• Juice of 1 lime Juice of 1 lime
• 100ml (3.4 fl oz) coconut milk 100ml (3.4 fl oz) coconut milk

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, cornstarch, ground cardamom, ground cloves, ground cinnamon, and salt.
2. 2.
   Gradually add water to the dry ingredients while whisking until a smooth batter is formed. The batter should have a thick consistency.
3. 3.
   Heat vegetable oil in a deep frying pan or pot over medium-high heat.
4. 4.
   Dip the prawns, calamari rings, and fish pieces into the batter, ensuring they are evenly coated.
5. 5.
   Carefully place the coated seafood into the hot oil and fry until golden brown and crispy. Fry in batches to avoid overcrowding the pan.
6. 6.
   Remove the fried seafood from the oil and place them on a paper towel-lined plate to drain excess oil.
7. 7.
8. 8.
   For the dipping sauce:
9. 9.
   In a small bowl, combine the finely chopped Tanzanian red chilies, lime juice, and coconut milk. Stir well to combine.
10. 10.
    Serve the fried seafood with the tangy dipping sauce on the side.

Treat your ingredients with care...

• Prawns — Make sure to devein the prawns before using them in the recipe to remove the digestive tract.
• Calamari rings — If using frozen calamari rings, thaw them completely and pat them dry before coating them in the batter.
• Fish fillets — Opt for firm white fish fillets like cod or haddock for the best results.

Tips & Tricks

• For an extra kick of flavor, add a pinch of Tanzanian curry powder to the batter.
• Serve the Tanzanian-style Mixed Fried Seafood with a side of coconut rice for a complete meal.
• If you prefer a spicier dipping sauce, add more Tanzanian red chilies according to your taste.
• Experiment with different types of seafood, such as lobster or mussels, to create your own unique variation of this dish.
• To achieve a lighter and crispier texture, ensure that the oil is hot enough before frying the seafood.

Serving advice

Serve the Tanzanian-style Mixed Fried Seafood as a main course alongside a fresh green salad and a side of coconut rice. Garnish with chopped fresh cilantro for added freshness and color.

Presentation advice

Arrange the fried seafood on a large platter, placing the prawns, calamari rings, and fish pieces in separate sections. Drizzle the tangy dipping sauce over the seafood or serve it in a small bowl on the side. Sprinkle some freshly chopped parsley or cilantro over the dish for an attractive presentation.