Fritto Misto Di Mare Recipes

FRITTO MISTO

Steps:

• For the sauce: Combine the basil, pistachios, olive oil, lemon zest and garlic in a food processor. Pulse until roughly pureed. Remove the contents to a small bowl and stir in the mayonnaise and Parmigiano-Reggiano. Season with the salt.
• For the seafood: Fill a heavy-bottomed Dutch oven with 3 inches of oil and heat to 350 degrees F.
• Whisk together the rice flour, cornstarch, polenta, pepper and 1/2 teaspoon salt in a medium bowl. Working in batches, dredge the shrimp and calamari in the flour mixture and add to the hot oil, being careful not to overcrowd the pan and drop the temperature. Fry until light golden brown and cooked through, 1 to 2 minutes. Use a spider to remove the seafood to a paper towel-lined tray and season with a pinch of salt. Continue with the remaining shrimp and calamari. Serve hot alongside the pesto dipping sauce and lots of lemon wedges.

FRITTO MISTO DI MARE

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.

LIDIA BASTIANICH'S FRITTO MISTO (MIXED FRIED VEGETABLES AND SEAFOOD)

Steps:

• Prepare the vegetables and clean the seafood. Mix together the cornmeal and Wondra flour and set aside in a large bowl.
• Make a slurry out of the club soda and cornstarch and set aside in another large bowl.
• Heat the vegetable oil in a deep skillet or saucepan to a temperature of 350 degrees. Line an ovenproof dish with some paper towels and turn the oven on warm.
• Working quickly and carefully, dredge the fennel in the slurry and lift it out to drain off excess. Then dredge the fennel in the cornmeal and flour mixture. Shake off all of the excess flour and fry in the hot oil until crispy and golden, about 2 minutes. Drain the oil from the fennel strips, and salt them lightly. Spread them out on the paper towels and keep them warm in the oven. Continue with the remaining vegetables until they are all fried, then finish with the shrimps and then finally the calamari. When everything is fried, gently mix everything together on a warm platter and serve immediately.
• Serve with wedges of lemon and a bowl of warm marinara sauce.