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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Afia Akter
[email protected]Overall, this was a great recipe. The fritto misto di mare was delicious and I'll definitely be making it again.
Ruby Coulson
[email protected]The fritto misto di mare was a bit too oily for my taste. I think I'll try using less oil next time.
sydney sydney
[email protected]This was my first time making fritto misto di mare and it turned out great! The recipe was easy to follow and the results were impressive. The seafood was cooked perfectly and the coating was crispy and golden brown. I served it with a lemon-herb sau
BUTO
[email protected]I tried this recipe for a special dinner party and it was a hit! The fritto misto di mare was crispy, flavorful, and disappeared from the table in minutes. My guests raved about the tenderness of the seafood and the delicious sauce. I'll definitely b
Arun Tuttle
[email protected]This fritto misto di mare was a delightful culinary journey. The combination of seafood, crispy coating, and zesty lemon-herb sauce created a symphony of flavors. The squid was tender, the shrimp succulent, and the calamari had a perfect chewiness. T