Fritto Misto Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| Large pinch cayenne pepper | ||
| Warm water | 1 Cup (16 tbs) | |
| Olive in | 1 Tablespoon | |
| Oil; | ||
| Squid | 1 pound | |
| Large shrimp | 1 pound, deveined | |
| Scallops | 1/2 pound | |
| Firm fish fillets | 1/2 pound, cut into 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.
Chef
