Fritto Misto di Mare
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1cup all-purpose flour
- ½teaspoon salt
- 1cup white wine
- ¼cup seltzer or club soda
- 1cup all-purpose flour
- ½teaspoon salt
- ½teaspoon black pepper
- 4cups vegetable oil, or a mixture of olive oil and vegetable oil
- ½pound medium shrimp, peeled
- 1pound cleaned squid, cut in ½-inch pieces
- ½pound bay scallops
- 1pound mussels, steamed and shucked
- 1pound white bait or smelt
- 1lemon, sliced very thin
- 1bunch scallions, trimmed to thin, 4-inch lengths
- Sea salt
- Pinch of crushed red pepper for garnish, optional
- Parsley sprigs or chopped parsley for garnish, optional
- Lemon wedges
For the Batter
For the Dredging
For the Fritto Misto
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
1781 calories; 155 grams fat; 11 grams saturated fat; 1 gram trans fat; 109 grams monounsaturated fat; 27 grams polyunsaturated fat; 42 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 51 grams protein; 1342 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
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.
- Step 3
Put oil in a large wok or a wide, deep pot and fasten a candy thermometer to the side. Heat oil to 375 degrees.
- Step 4
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.
- Step 5
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.
- Step 6
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.
Private Notes
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Cooking Notes
pga955md
Loved this recipe! Used beautiful shrimp, asparagus spears and 2 inch pieces of green beans (wanted to use up what I already had in the fridge). Batter and flour mix are perfect, finished the dish with squeeze of lemon juice, red pepper flakes, coarse salt and chopped parsley. Husband loved it and will be making this again.
Suz
Sprinkled Tajin on it just out of the fryer. Delicious.
Misha
Pretty good. I changed the dusting mixture to 50/50 corn starch and flour.
Mimi Moseley
This is VERY time consuming, but worth the work. Our butcher had never heard of White Bait fish. We substituted cod which was just okay. I would increase the batter amount as it gets thick as you get to the end. The sea salt sprinkled at the end is the perfect touch.
Suz
Sprinkled Tajin on it just out of the fryer. Delicious.
pga955md
Loved this recipe! Used beautiful shrimp, asparagus spears and 2 inch pieces of green beans (wanted to use up what I already had in the fridge). Batter and flour mix are perfect, finished the dish with squeeze of lemon juice, red pepper flakes, coarse salt and chopped parsley. Husband loved it and will be making this again.
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