Fish Fritto with Crunchy Vegetables

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Fish Fritto with Crunchy Vegetables

80 g shrimp, 80 g squid, 80 g monkfish, 1 egg, 50 g zucchini, 50 g carrot, 50 g celeriac, 50 g pepper, coarse flour, ordinary flour, vegetable oil

Clean shrimps, slice squids and cut monkfish in sticks.

Cut vegetables julienne style. Roll shrimps, squid and vegetables in coarse flour and fry for a few minutes in deep fat. Separately roll monkfish in ordinary flour and beaten egg and fry in deep fat.

Serve with slices of lemon and sauce tartare.