Fritto Misto Recipe
This is a delicious Fritto Misto which will make you keep asking for more! The Italian Fritto Misto is a delight to serve and enjoy. The Fritto Misto is made with Seafood which is easily available at any grocery store. I prepare this yum Fritto Misto as a Main Dish every month or even more often. You will love this delicious Fritto Misto recipe! Dont miss it, Try it!
Ingredients
1 cup (250 ml) all-purpose flour
1/2 teaspoon (2 ml) salt
1/8 teaspoon (0.5 ml) white pepper
Large pinch cayenne pepper
1 cup (250 ml) warm water
1 tablespoon (15 ml) olive
Oil;
1 pound (450 g) squid
1 pound (450 g) large shrimp, shelled and deveined
1/2 pound (225 g) fresh scallops cut into 1-inch (2.5 cm) pieces
1/2 pound (225 g) firm white fish fillets, such as haddock or flounder, cut into 2 x 1-inch (5 x 2.5 cm) pieces
Vegetable oil
2 large egg whites, at room temperature
Lemon wedges
Tartar Sauce
Directions
Combine flour, salt, white pepper and cayenne pepper in medium bowl; stir to mix well.
Combine 1 cup (250 mL) warm water and the olive oil; stir into flour mixture.
Whisk until smooth.
Let batter stand covered, at room temperature, 1 hour.
Meanwhile, clean and slice squid following directions for Marinated Calamari (see Index for recipe).
Pat squid and all other seafood thoroughly dry with paper towels.
Heat 1 1/2 inches (4 cm) vegetable oil in large saucepan to 375F (190°C).
While oil is heating, beat egg whites in small mixer bowl until stiff but not dry peaks form; fold into batter until smooth.
Heat oven to 200°F(95°C).
Dip a few pieces of seafood into batter to coat well; let excess batter drip off.
Fry in oil, turning once or twice, until golden, 1 1/2 to 2 minutes.
Remove from oil with slotted spoon.
Drain on paper towel-lined rack; keep warm in oven.
Repeat until all seafood has been fried.
Combine 1 cup (250 mL) warm water and the olive oil; stir into flour mixture.
Whisk until smooth.
Let batter stand covered, at room temperature, 1 hour.
Meanwhile, clean and slice squid following directions for Marinated Calamari (see Index for recipe).
Pat squid and all other seafood thoroughly dry with paper towels.
Heat 1 1/2 inches (4 cm) vegetable oil in large saucepan to 375F (190°C).
While oil is heating, beat egg whites in small mixer bowl until stiff but not dry peaks form; fold into batter until smooth.
Heat oven to 200°F(95°C).
Dip a few pieces of seafood into batter to coat well; let excess batter drip off.
Fry in oil, turning once or twice, until golden, 1 1/2 to 2 minutes.
Remove from oil with slotted spoon.
Drain on paper towel-lined rack; keep warm in oven.
Repeat until all seafood has been fried.
