FRITTO MISTO DI MARE
Every culture does fried food, but Italian cooks do it especially well. The concept of fritto misto (mixed fried things) can apply to vegetables, fish or meat. Here, with a beautiful assortment of shellfish, the only requirement is that everything be spanking fresh. In Italy, fritto misto is nearly always served as a first course. It is especially nice in bite-size pieces, to precede a meal as a stand-up antipasto.
Provided by David Tanis
Categories dinner, lunch, finger foods, project, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Make the batter: Put flour and salt in a small bowl and gradually whisk in wine to obtain a smooth, lump-free mixture. Rest 30 minutes. Add seltzer just before frying.
- Near the stove, put the seasoned dredging flour in a shallow bowl. Place finished batter next to it and an empty plate next to that. Put fish and other ingredients for frying nearby.
- Put oil in a large wok or a wide, deep pot and fasten a candy thermometer to the side. Heat oil to 375 degrees.
- Working in small batches, dip a few pieces of shrimp, squid, scallop, mussels, white bait, sliced lemon and scallion first into the seasoned flour to coat lightly, then into the batter. Put battered pieces on the empty plate.
- Slip a few pieces into the hot oil and fry 3 to 4 minutes, until golden. Remove with tongs or wire spider and drain on a paper-towel-lined baking sheet. Hold fried food in a warm oven while continuing to fry. Make sure to regulate heat below wok to keep oil at correct temperature (adding too many pieces to the oil will cause it to cool.) Rid oil of debris between batches with a fine meshed skimmer.
- As soon as you have enough to serve, pile it onto a warmed platter. Sprinkle with sea salt (and crushed red pepper if desired). Garnish with parsley and lemon wedges. Continue to fry in small batches.
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Claudio Amado
[email protected]I love this recipe! The fritto misto di mare is always cooked perfectly and the batter is so flavorful.
Learn English with Anis
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Rishiram Bastola
[email protected]I wasn't sure how this recipe would turn out, but I was pleasantly surprised. The fritto misto di mare was delicious!
Lerato Msibi
[email protected]This is a great recipe for a summer party. It's easy to make and everyone loves it.
Ipere Olivia
[email protected]I tried this recipe last night and it was amazing! The batter was light and crispy, and the seafood was cooked perfectly. I will definitely be making this again.
Saskriti tamang
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The finished dish is crispy, flavorful, and delicious.
rAjpoOT bhAtTi
[email protected]I've made this recipe several times and it's always a success. The key is to use fresh seafood and to not overcook it.
Billy Richardson
[email protected]This is my go-to recipe for fritto misto di mare. It's always a crowd-pleaser.
Rouge Elite Shorts
[email protected]I love this recipe! It's so easy to make and the results are always delicious. I usually serve it with a side of lemon wedges and tartar sauce.
Jewel Ahmed
[email protected]This fritto misto di mare recipe was a hit with my family! The shrimp, calamari, and zucchini were all cooked perfectly and the batter was crispy and flavorful. I will definitely be making this again.