Best Fritto Misto Mixed Fried Seafood With Tartar Sauce Recipes

Fritto Misto image

Provided by Giada De Laurentiis

Time 20m

Yield 6 servings

Number Of Ingredients 17

1 cup packed fresh basil leaves
1/4 cup pistachio nuts
3 tablespoons olive oil
1 teaspoon lemon zest
1 clove garlic, smashed and peeled
1/3 cup mayonnaise
1/4 cup freshly grated Parmigiano-Reggiano
1/2 teaspoon kosher salt
Grapeseed or vegetable oil, for deep-frying
1 cup rice flour
1/4 cup cornstarch
1/4 cup fine polenta
1/4 teaspoon freshly ground black pepper
Kosher salt
1 pound medium shrimp, peeled and deveined
1 pound calamari, bodies cut into 1/2-inch rings
Lemon wedges, for serving

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 with Two Mustard Sauce image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 47m

Yield 8 servings

Number Of Ingredients 17

1/3 cup honey mustard
1/3 cup Dijon mustard
1/4 cup Champagne vinegar
2 teaspoons black or yellow mustard seeds, toasted
1 teaspoon minced shallots
Sea salt
1 cup uncooked Arborio rice
1 cup semolina
3 cups all-purpose flour
2 tablespoons salt
1 teaspoon freshly ground pepper
1 pound cleaned calamari (not giant squid)
2 cups assorted mushrooms of your choice, cleaned, trimmed, and sliced if large
1 medium fennel bulb, sliced lengthwise 1/8-inch thick
1 lemon, very thinly sliced (discard ends)
Buttermilk, for moistening
Peanut or canola oil, for deep-frying

Steps:

Sauce:
Whisk together mustards, vinegar, mustard seeds, and shallots. Add salt, to taste.
Batter:
Grind the rice in a blender until very fine. In a bowl, stir together the ground rice, semolina, flour, salt, and pepper.
Fritto Misto:
Heat several inches of oil to 375 degrees F in a deep fryer or a wide, deep, heavy pot. Preheat the oven to 200 degrees F.
Slit the calamari bodies open so they lie flat. Place calamari (bodies and tentacles), mushrooms, fennel, and lemon in separate bowls. Toss each with enough buttermilk to moisten them. Dip the calamari generously in the rice batter, using enough to fully coat.
Working in batches (it's important not to overcrowd the pot), fry until golden brown and crisp, and then transfer to a tray lined with paper towels. Season immediately with salt. Transfer to a low oven to keep warm. Repeat with remaining calamari.
Coat and fry the mushrooms, fennel, and lemon slices in the same way, working in batches and transferring them to the low oven as they are done.
Put a generous pool of mustard sauce on each plate, then top with an assortment of fried squid, mushrooms, fennel, and lemon.

Fritto Misto image

Provided by Joseph W. DiPerri

Yield Makes 6 servings

Number Of Ingredients 9

About 6 cups vegetable or canola oil for frying
2 cups all-purpose flour
18 fresh smelts or 16 fresh sardines, cleaned, heads removed
1 pound medium shrimp, peeled, deveined, and butterflied
1 pound sea scallops
1 pound fresh small squid, cleaned, bodies sliced into thin rings, tentacles reserved
Salt and freshly ground black pepper
3 lemons, cut into wedges
Italian Tartar Sauce

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.