Fritto Misto Mixed Fried Seafood With Tartar Sauce Recipes

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FRITTO MISTO



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.

EMERIL'S SEAFOOD FRITTO MISTO



Emeril's Seafood Fritto Misto image

While this is not a classic Roman recipe it is a modern example of the Fritto Misto the Roman's loved. Considering the Roman's great love of seafood and fish. It seemed a natural. The author is Emeril. Now if you know anything at all about me, you know I hate fish. This recipe is being posted as an example.

Provided by drhousespcatcher

Categories     Bass

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

2 cups flour
1/2 cup olive oil
water, to moisten
salt and pepper
3 egg whites, lightly beaten
1 lb calamari, sliced into 1/2-inch rings
2 dozen shucked mussels
2 dozen shucked oysters
1 lb large shrimp, tail on and deveined
1 dozen red mullet
8 -10 ounces sea bass fillets, cut into 2-ounce portions
1 onion, cut into 1/2-inch rings
1 zucchini
oil (for frying)
2 cups marinara sauce, hot
1/2 cup of garlic aioli
1/2 cup grated parmigiano-reggiano cheese
2 tablespoons chopped parsley

Steps:

  • The zucchini should be cut into 1-inch by 4-inch individual strips.
  • Whisk flour and olive oil together then add enough water to make a thinnish batter. You don't want it too thin. Season the batter with salt and pepper and let set 30 minutes before folding in whites.
  • Season all the seafood and vegetables with salt and pepper. Then dip seafood in batter and let excess drip off. USE lots of paper towels.
  • Now preheat the oil and fry fish in batches starting with calamari and finish with sea bass. After each batch let oil return to frying temp before doing next batch.
  • Now dip the veggies and again let excess drip off and then fry until golden brown. About 3 to 4 minutes. Watch your temperature and the vegetables.
  • Drain all fried items on paper plates. Taste and season as needed.
  • Emeril suggests using two fry pans to speed up the process. Do not try that unless you have done lots of frying. It's too easy to get hurt with hot grease. If there are two of you doing this, give it a shot.
  • Spoon the Marinara sauce over the bottom of a large platter then pile the fried seafood and vegetables on top of the sauce. Garnish with drizzles of aioli, cheese and parsley.
  • Dig in and be a Roman -- .

Nutrition Facts : Calories 779.6, Fat 30.8, SaturatedFat 5.8, Cholesterol 312.3, Sodium 1091.2, Carbohydrate 58.3, Fiber 2.1, Sugar 9, Protein 63.7

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