FRITO MISTO

Frito Misto image

Provided by Food Network

Time 25m

Yield 4 to 6 people

Number Of Ingredients 11

4 ounces rock shrimp, or other small shrimp
4 ounces calamari, cut into rings
4 ounces mahi mahi, or other white fish, cut into small cubes
2 ounces egg whites, lightly beaten
8 caperberries
Canola oil
1 cup cornstarch
1 cup all-purpose flour
1 cup rice flour
Sea salt
1 lemon, cut into wedges, for garnish

Steps:

Preheat a fryer or steep-sided pan, with 1-inch of canola oil, to 375 degrees F.
In a large bowl, combine the seafood, egg whites and caperberries. Blend the cornstarch and flours together in a deep bowl. In a mesh basket add the fish, making sure to shake off the excess egg whites. Add the fish to the flour mixture, coating thoroughly. Carefully transfer the fish to the fryer basket and submerge them in the hot oil. Let cook, shaking the basket every so often, so that they will not stick together, until golden brown and crispy. Be careful of the splattering oil.
Drain on paper towels and season with sea salt. Transfer the fish to a serving platter and garnish with lemon wedges.