Fritto misto with salsa rioja by Bart van Olphen (+ competition!)

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Good news: Bart van Olphen has a new cookbook! Veggies & Fish is a fantastic collection of 80 recipes in which vegetables and fish play the leading role. From Nikkei oysters to laksa with cockles and spicy calamari: the dishes are all brilliantly conceived. This recipe for fritto misto (fried fish for drinks) is one of those. And no, be sure to read on, because you have a chance to win the cookbook.


For 2 people

  • 10 pieces of okra
  • 50 grams green beans
  • 10 asparagus tips
  • ½ zucchini, cut into cm slices
  • 200 grams of smelt
  • ½ lemon, cut into wedges
  • Oil for frying
  • Salt and pepper

For the batter:

  • 160 grams of flour
  • 200 ml beer
  • 1½ teaspoon baking powder
  • 1 teaspoon honey
  • Salty


  • 3 tomatoes, seeds removed, cut into small cubes
  • ½ red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 jalapeño pepper, seeds removed, finely chopped
  • 6 sprigs coriander, leaves finely chopped
  • 1 tablespoon olive oil, extra virgin
  • Salty

Bart: “In France they call it petite friture, in Italy fritto misto: small fried fish for a drink or as a starter. In my chip shop you will not only find fish, but also a good amount of fresh vegetables.”

Bart’s tip : for the batter you can also use sparkling water instead of beer.

Fritto misto with salsa rioja by Bart van Olphen

This is how you make the Fritto misto and salsa rioja

For the batter, mix the flour, beer, baking powder and honey with a whisk. Finally, mix in a pinch of salt. Place in the fridge for 30 minutes before using the batter.

Now make the salsa by mixing the tomatoes with the onion, garlic, jalapeño pepper, coriander (keep a little aside for garnish) and olive oil. Season with salt and set aside in the fridge.

Remove the batter from the refrigerator. Place a heavy-bottomed pan over medium heat and pour in about 4 inches of oil. Heat the oil to 180°C.

Dip the vegetables and fish pieces in the batter one at a time and fry for 1-2 minutes until golden brown. Do not fry too much at once, to keep the oil at the right temperature.

Drain the fried vegetables and fish on kitchen paper. Serve the fried vegetables and fish together with the salsa roja and a lemon wedge.

Veggies & Fish win

Would you like to put more recipes from the new cookbook by chef and Fish Tales founder Bart van Olphen on the table? Then we have good news, because we are giving away a book!

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