Fritto Misto Amalfitano
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5
4 reviews
Excellent
Fritto Misto Amalfitano
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This fritto misto amalfitano is an Italian-inspired fried seafood appetizer platter made by frying mixed seafood to create a sigh-inducingly crisp crust and tender, not tough, seafood. So long, soggy calamari.
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Ingredients
- 6 cups extra-virgin olive oil or more as needed
- 2 cups canola oil or more as needed
- 1 1/2 cups wondra flour or substitute rice flour for gluten-free, brand name
- 1 cup cornstarch
- Pinch sugar
- Pinch cayenne pepper
- sea salt
- black pepper freshly ground
- 2 lemon 1 thinly sliced and 1 cut into wedges, plural
- 1 pound squid cut into 1 1/2-inch (4-cm) pieces, or large shrimp, peeled and deveined
- 4 ounces oysters shucked
- 4 ounces bay scallops
- 1/2 pound scrod cut into 1 1/4-inch (3-cm) strips, or cod or other mild white fish
Instructions
- Pour the olive and canola oils into a Dutch oven, stock pot, or other wide, deep pot. You should have a pool of oil that's at least 8 inches (20 cm) deep. If not, add more to bring it to that depth. Place the pot over medium heat until the oil measures 275°F (135°C) on an instant-read or candy thermometer. You want to maintain that temperature at a steady rate for at least a few minutes before you proceed.
- While the oil is heating, in a wide, shallow bowl, combine the flour, cornstarch, sugar, cayenne, and 2 teaspoons each of salt and pepper. Dredge the lemon slices and the seafood in the flour mixture, shaking off any excess flour.
- Line a baking sheet or platter with paper towels or a brown paper bag.
- Using tongs or a slotted spoon, gently lower some of the dredged lemon slices into the hot oil, working with just 4 to 6 pieces at a time so as not to crowd the pot. The oil should bubble and sizzle but not spatter.
- Cook until golden brown and crisp, about 5 minutes. (Keep an eye on the oil temperature. It will drop immediately after the ingredients are added and slowly climb as they are cooking. Do not let the oil temperature climb above 280°F [138°C].)
- Using tongs or a slotted spoon, transfer the lemons to the baking sheet or platter. Season with salt and pepper while still hot. Repeat with the seafood, excluding the squid.
- Increase the temperature of the oil to 325°F (163°C) and repeat with the squid. Serve the fritto misto family-style on a platter or a newspaper-clad table along with the fried lemon wedges on the side for squeezing.
Nutrition Information
Show Details
Serving
1portion
Calories
447kcal
(22%)
Carbohydrates
52g
(17%)
Protein
36g
(72%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.01g
(1%)
Cholesterol
301mg
(100%)
Sodium
196mg
(8%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 447kcal | 22% |
| Carbohydrates | 52g | 17% |
| Protein | 36g | 72% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 301mg | 100% |
| Sodium | 196mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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