Seafood Fritto Misto
Ingredients
- 400 gLoligo vulgaris (cleaned and cut into rings)
- 300 gWild shrimp (whole)
- 200 gSmelt (whole and gutted)
- 2 pcZucchini (in sticks)
- 150 gWheat flour (sifted)
- 150 gDurum wheat semolina (fine)
- 750 mlSunflower oil (for frying)
- 1 pinchGray sea salt (for seasoning)
- 2 pcCitrus limon (L.) Burm. f. (in wedges)
Method
Seafood and fish with a golden, brittle crust. The flesh remains pearly and juicy, enhanced by a touch of acidity and the briny scent of hot frying.
- 1
Clean the squid and cut the bodies into 1 cm thick rings. Keep the smelts whole. Pat every piece perfectly dry with paper towels; moisture is the enemy of crispiness.
- 2
Cut the zucchinis into regular sticks, like thin fries. They must be the same size for uniform cooking in the oil.
- 3
In a large mixing bowl, combine the wheat flour and durum wheat semolina. This mixture provides a grainier texture that holds up better to heat than flour alone.
- 4
Dredge the fish, squid, shrimp, and vegetables in the flour mix. Shake them in a fine sieve to remove the excess: you want a light veil, not a heavy shell.
- 5
Heat the oil to 180°C. Submerge the ingredients in small batches to keep the temperature steady. The frying should sizzle loudly. When the crust is rigid and golden, remove and drain on paper.
- 6
Salt immediately with grey sea salt while it's piping hot. Serve without delay with lemon wedges to cut through the richness of the fry.
Frequently asked questions
How do you get this dish right?
- Never salt before frying, salt draws out water and softens the breading.
- Work in small batches: if you overload the oil, it cools down and the food soaks up grease instead of searing.
How long does this dish keep?
Must be eaten immediately. Fried food loses its crunch as it cools and does not reheat well.
