Description
Discover how to make the perfect Fritto Misto with our step-by-step recipe guide. Learn the secrets to creating a crispy and flavorful Italian seafood dish.
Ingredients
- 1 pound (454 g) shrimp, peeled and deveined (450 grams)
- 1 pound (454 g) calamari, cleaned and cut into rings (450 grams)
- 1 pound (454 g) white fish fillets, cut into bite-sized pieces (450 grams)
- 1 cup (240 ml) all-purpose flour (120 grams)
- 1 cup (240 ml) cornmeal (120 grams)
- 1 teaspoon (5 ml) salt (5 grams)
- 1/2 teaspoon (3 ml) black pepper (1 gram)
- 1/2 teaspoon (3 ml) garlic powder (1 gram)
- 1/2 teaspoon (3 ml) onion powder (1 gram)
- 1/2 teaspoon (3 ml) paprika (1 gram)
- Vegetable oil for frying
- 1 lemon, cut into wedges
Instructions
- Rinse the shrimp, calamari, and fish pieces under cold water and pat dry with paper towels.
- In a large bowl, combine the flour, cornmeal, salt, black pepper, garlic powder, onion powder, and paprika.
- Heat vegetable oil in a deep fryer or large heavy pot to 350°F (175°C).
- Dredge the shrimp in the flour mixture, shaking off any excess.
- Carefully place the shrimp in the hot oil and fry until golden brown, about 2-3 minutes.
- Remove the shrimp with a slotted spoon and drain on paper towels.
- Repeat the dredging and frying process with the calamari, cooking for about 2-3 minutes.
- Drain the fried calamari on paper towels.
- Repeat the dredging and frying process with the fish pieces, cooking for about 3-4 minutes.
- Drain the fried fish on paper towels.
- Arrange the fried seafood on a serving platter.
- Serve immediately with lemon wedges on the side.
Notes
- Pat seafood dry before dredging in flour for a crispy coating.
- Monitor oil temperature to avoid greasy seafood.
- Add cayenne pepper or Old Bay seasoning to flour for extra flavor.
