Best Fritto Misto Mixed Fried Seafood With Tartar Sauce Recipes
FRITTO MISTO
Like Tempura (page 91), the Fritto Misto batter and technique can be used with almost any morsel of food. An old-fashioned Fritto Misto might have bits of veal or other meat, frog's legs, cock's combs, artichoke hearts, chanterelles or other mushrooms, zucchini or other vegetables, pieces of cheese, and, of course, fish. These days, it seems most people-including me-like a fish-based Fritto Misto, with perhaps a few pieces of vegetable thrown in. I have some suggestions here, but please use whatever you like. Because you'll have to fry in batches, and because it's good only when very hot, it's best to serve Fritto Misto as an appetizer and usually only to those guests who are willing to stand around in the kitchen. I don't think Fritto Misto needs more than fresh lemon as a "sauce," but you can use aïoli or even a light tomato sauce if you like.
Yield makes 6 or more servings
Number Of Ingredients 13
Steps:
- Put at least 3 inches of oil in a large, deep saucepan; a larger pan with more oil will allow you to cook more at once. Turn the heat to high and keep it there until the temperature reaches 350°F (a pinch of flour will sizzle). Then adjust the heat as necessary to maintain this temperature. While the oil is heating, prepare the vegetables.
- Make the batter: Combine 1 cup of the flour, the baking powder, salt, and pepper in a bowl; mix lightly with a fork. Mix together the egg and wine, then stir the mixture into the batter until smooth; the mixture should be just about the consistency of pancake batter.
- Dredge each piece of food lightly in the remaining flour, then dip into the batter and add to the oil. Do not crowd the food; you will have to cook in batches. Cooking time will be just as long as it takes for the pieces to become an appealing shade of gold, just 5 minutes or so.
- Drain on paper towels, sprinkle with coarse salt, and serve immediately, with lemon wedges or aïoli.
FRITTO MISTO
Steps:
- Prepare the batter. In a mixing bowl, sift the flour and salt. Make a well in the center. Pour the olive oil and gradually beat in the water to make a smooth, thick batter. Cover and refrigerate for 1 hour. Before using, beat the egg whites until firm. Lightly fold the beaten egg whites into the batter.
- Preheat the oil to 375 degrees F.
- Thoroughly wash all the seafood in water. Drain. Dip the assorted seafood and vegetables in the prepared batter and shake off any excess batter. Cook in hot oil and fry until crisp and golden. Lift out and drain on paper towels.
- Fry the basil, sage and parsley, then drain. Sprinkle fried seafood with salt and divide onto 4 serving plates. Garnish with the fried herbs and lemon wedges. Serve immediately with Sauce Tartare.
- Combine the hard-boiled egg, capers, cornichon, anchovies, chives and parsley with the mayonnaise.
- Fold in the whipped cream. Chill and use as needed.
- Yield: 2 cups
- Recipe courtesy Wolfgang Puck, "Modern French Cooking for the American Kitchen" Houghton Mifflin, 1981.
FRITTO MISTO
Provided by Joseph W. DiPerri
Categories Fish Appetizer Cocktail Party Dinner Seafood Scallop Shrimp Squid Deep-Fry Party Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- In large shallow skillet over moderately high heat, heat 3 inches of oil until thermometer registers 350°F.
- Transfer flour to large plate. Sprinkle all seafood liberally with salt and pepper. Working in batches and returning oil to 350°F between batches, dredge seafood in flour, shaking to remove excess, and fry until golden and cooked through, about 20 seconds per side for whole fish and shrimp, 15 seconds per side for scallops and calamari. Using slotted spoon, remove as done and drain on paper towel-lined plate.
- Garnish with lemon wedges and serve immediately with tartar sauce.
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