Fritto Misto
This crispy fritto misto brings together seafood, vegetables and a duo of tasty sauces for a restaurant-style Italian treat. It’s quick to prepare and fun to share.
Servings: 6
Equipment
- Pot Large and Heavy, or Deep Fryer
- Slotted Spoon or Spider Drainer
Ingredients
- 1 Pound shrimp large, peeled and deveined
- ½ Pound calamari rings, cleaned
- ½ Pound cod filets cut into bite-size chunks
- ½ Pound green beans trimmed
- ½ Cup rice flour
- vegetable oil for frying
For the Frying Batter
- 1 Cup rice flour
- ½ Cup all-purpose flour
- 1 Teaspoon baking powder
- ½ Teaspoon salt
- ⅓ Cup white wine
- 1 Cup club soda more as needed for a light batter
For the Tartar Sauce
- ½ Cup mayonnaise
- 2 Tablespoons dill pickles finely chopped
- 1 Tablespoon pickle juice
- 1 Tablespoon fresh dill or parsley, chopped
- 1 Teaspoon capers chopped, optional
- ½ Teaspoon lemon juice
- salt and black pepper to taste
For the Lemon Aioli
- ½ Cup mayonnaise
- 2 Cloves garlic minced to a paste
- 1 Teaspoon lemon juice
- 1 Tablespoon olive oil
- salt to taste
To Serve
- 2 lemons cut into wedges
- 2 Tablespoons fresh parsley finely chopped
Instructions
Dry the Seafood and Green Beans
- Pat the calamari, cod, shrimp, and green beans completely dry with paper towels. This step is essential for crisp frying and to avoid splattering.
Prepare the Batter
- In a bowl, whisk together the rice flour, all-purpose flour, baking powder, and salt.
- Stir in the white wine and club soda until the batter is smooth and light. The consistency should be similar to thin pancake batter. Keep it cold while you prep.
Make the Sauces
- In a small bowl, whisk together the mayonnaise, dill pickles, pickle juice, dill or parsley, capers if using, and lemon juice.
- Season with salt and black pepper.
- In another small bowl, whisk mayonnaise, garlic paste, lemon juice, olive oil, and a pinch of salt until smooth.
- Chill both sauces until serving.
Batter the Seafood and Green Beans
- Lightly dredge the seafood and vegetables in rice flour, shaking off excess. This helps the batter cling better.
- Heat about 2 inches of vegetable oil in a deep pot or fryer to 375°F.
Fry the Seafood and Green Beans
- Working in small batches, dip the dredged seafood and beans into the batter, let excess drip off, and carefully lower into the hot oil.
- Fry until golden brown and crisp, 2 to 3 minutes.
Garnish and Serve
- Remove with a slotted spoon or spider strainer and drain on a wire rack or paper towels. Sprinkle lightly with salt while still hot.
- Transfer to a serving platter, scatter with fresh parsley and serve immediately with lemon wedges, tartar sauce and aioli on the side.
Notes
Keep batter cold: A chilled batter fries up lighter and crisper. If the batter thickens while sitting, whisk in a splash of cold water to thin it again.
Make aioli ahead: Aioli develops flavor as it sits, so make it an hour in advance if possible.
Start with dry seafood: Always pat seafood completely dry before dredging and frying.
Uniform pieces: Cod should be cut into uniform pieces so they cook evenly.
Work in small batches: Prevents the oil temperature from dropping.
Watch the shrimp: Shrimp cook quickly, so remove as soon as they’re pink and firm.
Season lightly: A little salt and pepper is all you need to pair with the dish, to enjoy the beautiful flavor of the seafood without overwhelming the flavor. I serve to garnish mine with fresh parsley and lemon wedges.
Use a thermometer: Accurate heat keeps the coating golden and not greasy.
Serve immediately: The crispy texture is best right after frying, so plan to eat your fritto misto hot.
Make aioli ahead: Aioli develops flavor as it sits, so make it an hour in advance if possible.
Start with dry seafood: Always pat seafood completely dry before dredging and frying.
Uniform pieces: Cod should be cut into uniform pieces so they cook evenly.
Work in small batches: Prevents the oil temperature from dropping.
Watch the shrimp: Shrimp cook quickly, so remove as soon as they’re pink and firm.
Season lightly: A little salt and pepper is all you need to pair with the dish, to enjoy the beautiful flavor of the seafood without overwhelming the flavor. I serve to garnish mine with fresh parsley and lemon wedges.
Use a thermometer: Accurate heat keeps the coating golden and not greasy.
Serve immediately: The crispy texture is best right after frying, so plan to eat your fritto misto hot.
Nutrition
Calories: 562kcal | Carbohydrates: 49g | Protein: 18g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 638mg | Potassium: 457mg | Fiber: 3g | Sugar: 3g | Vitamin A: 448IU | Vitamin C: 29mg | Calcium: 99mg | Iron: 2mg
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