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Fritto Misto

creative.chef's picture
  All purpose flour 250 Milliliter (1 Cup)
  Salt 2 Milliliter (1/2 Teaspoon)
  White pepper 1⁄2 Milliliter (1/8 Teaspoon)
  Cayenne pepper 1 1⁄4 Pinch
  Warm water 250 Milliliter (1 Cup)
  Olive oil 15 Milliliter (1 Tablespoon)
  Squid 1 Pound (450 Grams)
  Large shrimp 1 Pound, shelled and deveined (450 Grams)
  Fresh scallops 1⁄2 Pound, cut into 1-inch/2.5 centimeter pieces (225 Grams)
  Firm fish fillets 1⁄2 Pound, cut into 2 x 1-inch (5 x 2.5 cm) pieces (225 Grams, Such As Haddock Or Flounder)
  Vegetable oil 4 Tablespoon
  Egg whites 2 Large (At Room Temperature)
  Lemon wedges 6
  Tartar sauce 2 Tablespoon

Combine flour, salt, white pepper and cayenne pepper in medium bowl; stir to mix well.
Combine 1 cup (250 mL) warm water and the olive oil; stir into flour mixture.
Whisk until smooth.
Let batter stand covered, at room temperature, 1 hour.
Meanwhile, clean and slice squid following directions for Marinated Calamari (see Index for recipe).
Pat squid and all other seafood thoroughly dry with paper towels.
Heat 1 1/2 inches (4 cm) vegetable oil in large saucepan to 375F (190°C).
While oil is heating, beat egg whites in small mixer bowl until stiff but not dry peaks form; fold into batter until smooth.
Heat oven to 200°F(95°C).
Dip a few pieces of seafood into batter to coat well; let excess batter drip off.
Fry in oil, turning once or twice, until golden, 1 1/2 to 2 minutes.
Remove from oil with slotted spoon.
Drain on paper towel-lined rack; keep warm in oven.
Repeat until all seafood has been fried.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2937 Calories from Fat 897

% Daily Value*

Total Fat 101 g155.9%

Saturated Fat 13.6 g68%

Trans Fat 0 g

Cholesterol 1973.8 mg657.9%

Sodium 2346.6 mg97.8%

Total Carbohydrates 220 g73.4%

Dietary Fiber 9 g36.2%

Sugars 1.4 g

Protein 274 g547.3%

Vitamin A 28.7% Vitamin C 116.3%

Calcium 63.3% Iron 149.1%

*Based on a 2000 Calorie diet


Fritto Misto Recipe