Italy's answer to a New England Fried Platter or Japan‚s Tempura, Fritto Misto is about freshness and simplicity. Feel free to improvise and choose what you most enjoy. Don‚t limit it to seafood; zucchini, fennel, or broccoli florets would be a great addition. Easily enough for 6 people.
1 pound squid, cleaned
1 pound firm white fish fillets, flounder or whiting
1/2 pound sea scallops
1/2 pound medium shrimp, cleaned
1/2 pound fresh sardines or other small fish, cleaned and heads removed
2 cups flour
1 cup cornmeal
4 cups canola oil
lemon wedges
salt and pepper
Heat oven to 200F. In large deep skillet, heat oil to 375F. Slice squid into 1/2 inch rings. Slice fillets into 2 inches pieces. Remove muscle from scallops, slice in half if over 1 inch thick. Mix flour, cornmeal, salt and pepper. Dredge calamari in flour mixture and fry until a light golden color, about 4 minutes, drain on paper towels and place in oven on baking sheet. Dredge and fry the fillets, scallops and shrimp in the same manner. Serve with lemon wedges, salad, crusty bread and a cool refreshing rosé. Enjoy the feast
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