Enjoy some seafood this weekend with these delicious and casual Coffin Bay shellfish fritter sandwiches, packed with the flavour punch of caper and dill mayonnaise.

Recipes Rosa Matto | Styling Natalie Homan | Photographs Brendan Homan

Coffin Bay shellfish fritter sandwiches with caper and dill mayonnaise
serves 6

For batter
125g plain flour
½ tsp salt
2 eggs, separated
2 tbsp extra virgin olive oil
200ml room-temperature beer

24 mussels, scrubbed and beards removed
12 scallops
12 prawns
12 oysters
dill
parsley
salt and pepper

caper and dill mayonnaise

Sift flour and salt into a bowl. In a jug, whisk together egg yolks, olive oil and beer. Mix into flour and allow batter to stand at room temperature for 15 minutes.

Meanwhile, cook mussels in a small amount of water until they open, then remove and take them out of their shells. Add scallops and prawns to the same pan and cook for 1-2 minutes. Remove and cut into pieces.  Add raw oysters to the batter mixture, season well and mix.  Beat egg whites until stiff and fold in to the batter along with the shellfish.

Deep fry the fritters – about a heaped tablespoon of the batter – at 190C, making sure they are the same size as your selected bread rolls. Fry a few at a time until they are golden brown, 3-4 minutes on each side.

To serve:
Make caper and dill sauce by mixing 200ml of your best-quality mayonnaise with 2 tbsp each of capers, lemon zest, chopped dill, salt and pepper.

Serve with Turkish rolls and mixed lettuce.

 

 

This recipe first appeared in the December 2023 issue of SALIFE magazine.