Description
Fritto Misto is a classic Italian seafood fry featuring shrimp, calamari, cod, and green beans coated in a light, crispy batter and deep-fried to golden perfection. Served with tangy tartar sauce and garlicky aioli, this dish is a delightful combination of textures and flavors, perfect for sharing as an appetizer or main course.
Ingredients
Seafood and Vegetables
- 1 Pound shrimp (large, peeled and deveined)
- ½ Pound calamari (rings, cleaned)
- ½ Pound cod filets (cut into bite-size chunks)
- ½ Pound green beans (trimmed)
Batter
- 1 Cup rice flour
- ½ Cup all-purpose flour
- 1 Teaspoon baking powder
- ½ Teaspoon salt
- ⅓ Cup white wine
- 1 Cup club soda (more as needed for a light batter)
- Additional ½ Cup rice flour (for dredging)
- Vegetable oil (for frying)
Tartar Sauce
- ½ Cup mayonnaise
- 2 Tablespoons dill pickles (finely chopped)
- 1 Tablespoon pickle juice
- 1 Tablespoon fresh dill or parsley (chopped)
- 1 Teaspoon capers (chopped, optional)
- ½ Teaspoon lemon juice
- Salt and black pepper (to taste)
Garlic Aioli
- ½ Cup mayonnaise
- 2 Cloves garlic (minced to a paste)
- 1 Teaspoon lemon juice
- 1 Tablespoon olive oil
- Salt to taste
Garnish
- 2 Lemons (cut into wedges)
- 2 Tablespoons fresh parsley (finely chopped)
Instructions
- Dry the Seafood and Green Beans: Pat the calamari, cod, shrimp, and green beans completely dry using paper towels. Removing excess moisture is crucial for achieving a crisp fry and to prevent oil splatters during cooking.
- Prepare the Batter: In a bowl, whisk together rice flour, all-purpose flour, baking powder, and salt until well combined. Gradually stir in the white wine and club soda until the batter reaches a smooth, light consistency similar to thin pancake batter. Keep the batter chilled while preparing other components.
- Make the Sauces: For the tartar sauce, whisk mayonnaise with finely chopped dill pickles, pickle juice, fresh dill or parsley, optional capers, and lemon juice. Season with salt and black pepper to taste. For the garlic aioli, combine mayonnaise, garlic paste, lemon juice, olive oil, and a pinch of salt and whisk until smooth. Chill both sauces until ready to serve.
- Batter the Seafood and Green Beans: Lightly dredge the dried seafood and green beans in rice flour, shaking off any excess to help the batter adhere better.
- Heat the Oil: Fill a deep pot or fryer with about 2 inches of vegetable oil and heat it to 375°F (190°C), the optimal temperature for frying to get a crispy exterior without absorbing too much oil.
- Fry the Seafood and Green Beans: Working in small batches, dip the dredged seafood and green beans into the batter, allowing excess batter to drip off. Carefully lower them into the hot oil. Fry for 2 to 3 minutes until they turn golden brown and crisp.
- Garnish and Serve: Use a slotted spoon or spider strainer to remove the fried items from the oil and drain them on a wire rack or paper towels. While still hot, lightly sprinkle with salt. Arrange on a serving platter, scatter with fresh parsley, and serve immediately accompanied by lemon wedges, tartar sauce, and garlic aioli.
Notes
- Ensuring the seafood and green beans are completely dry before dredging is key to a crisp crust and minimal oil splatter.
- Maintaining the oil temperature at 375°F is important to achieve a golden crisp exterior without greasy, soggy results.
- If the batter thickens too much while sitting, gently stir in a little more club soda to restore the right consistency.
- Work in small batches when frying to avoid overcrowding, which can lower the oil temperature and affect crispness.
- Variations can include adding other seafood like scallops or small fish pieces depending on availability and preference.
