Fritto misto fried seafood
Fritto Misto (Fried Squid, Fish, and Shrimp)
SERVES 4
1 cup canola oil
1 cup Wondra flour
½ cup cornstarch
2 tbsp. semolina
⅛ tsp. cayenne pepper
⅛ tsp. sugar
Kosher salt and freshly ground black pepper, to taste
½ lb. large tail-on shrimp, peeled
½ lb. small fish, such as smelt or sardines, cleaned, butterflied, and deboned
½ lb. squid, cut into ½" rings
3 cups salad greens, such as arugula
Lemon wedges, for serving
Aïoli, for serving (optional)
2. Meanwhile, combine the flour, cornstarch, semolina, cayenne, sugar, and salt and pepper in a medium bowl. Working in 4 batches, add a fourth of the shrimp, fish, and squid. Toss to coat. Shake off excess flour, transfer seafood to oil, and fry, stirring, until crunchy, 2 to 3 minutes. Using a slotted spoon, transfer seafood to a rack set over a baking sheet and season with salt.
3. Allow oil to return to 330°; repeat in batches with remaining seafood. To serve, put greens into a bowl, drizzle with remaining olive oil, and squeeze a lemon wedge over greens. Toss to combine. Transfer greens to a platter and arrange fried seafood on top. Serve with aïoli, if you like.
Pairing Note: A dry prosecco is a natural partner for fried seafood.
INGREDIENTS
5 cups plus 1 tsp. extra-virgin olive oil1 cup canola oil
1 cup Wondra flour
½ cup cornstarch
2 tbsp. semolina
⅛ tsp. cayenne pepper
⅛ tsp. sugar
Kosher salt and freshly ground black pepper, to taste
½ lb. large tail-on shrimp, peeled
½ lb. small fish, such as smelt or sardines, cleaned, butterflied, and deboned
½ lb. squid, cut into ½" rings
3 cups salad greens, such as arugula
Lemon wedges, for serving
Aïoli, for serving (optional)
INSTRUCTIONS
1. Pour 5 cups olive oil and the canola oil into a 4-qt. saucepan and heat over medium-high heat until a deep-fry thermometer reads 330°.2. Meanwhile, combine the flour, cornstarch, semolina, cayenne, sugar, and salt and pepper in a medium bowl. Working in 4 batches, add a fourth of the shrimp, fish, and squid. Toss to coat. Shake off excess flour, transfer seafood to oil, and fry, stirring, until crunchy, 2 to 3 minutes. Using a slotted spoon, transfer seafood to a rack set over a baking sheet and season with salt.
3. Allow oil to return to 330°; repeat in batches with remaining seafood. To serve, put greens into a bowl, drizzle with remaining olive oil, and squeeze a lemon wedge over greens. Toss to combine. Transfer greens to a platter and arrange fried seafood on top. Serve with aïoli, if you like.
Pairing Note: A dry prosecco is a natural partner for fried seafood.
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