Ingredients:
1 lb (450g) mixed seafood (shrimp, squid, fish fillets)
1/2 cup all-purpose flour
1/2 cup cornstarch
Salt and pepper to taste
1 tsp paprika or cayenne pepper (optional, for extra flavor)
Vegetable oil for frying
1 lemon, cut into wedges
Fresh parsley, chopped (optional, for garnish)
For the vegetables (optional):
1 zucchini, sliced into rounds
1 eggplant, sliced into rounds
1 red bell pepper, cut into strips
Instructions:
1. Prepare the seafood and vegetables:
If using shrimp, peel and devein them. Cut the squid into rings.
For the vegetables, slice the zucchini, eggplant, and bell pepper into thin rounds or strips.
2. Prepare the flour coating:
In a bowl, mix the flour, cornstarch, salt, pepper, and paprika (or cayenne) to create the coating mixture.
3. Coat the seafood and vegetables:
Dredge the seafood and vegetables in the flour mixture, ensuring they are fully coated.
4. Heat the oil:
Heat vegetable oil in a deep frying pan or large pot to about 350°F (175°C). The oil should be enough to fully submerge the seafood and vegetables.
5. Fry the seafood and vegetables:
Carefully drop the coated seafood and vegetables into the hot oil in batches, making sure not to overcrowd the pan.
Fry for about 2–3 minutes, or until golden brown and crispy.
6. Drain and serve:
Use a slotted spoon to remove the fried seafood and vegetables from the oil and place them on a paper towel-lined plate to drain excess oil.
Sprinkle with a little more salt, if desired.
7. Serve:
Arrange the fritto misto on a serving platter.
Garnish with chopped parsley and serve with lemon wedges on the side.
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