Italian Fried Seafood
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
316 kcal
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Course
Main Course
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Cuisine
Italian
Italian Fried Seafood
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Italian Fried Seafood, or "Fritto Misto", an easy mixed seafood, tossed with flour, fried & lightly salted.
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Ingredients
- 1½ pounds seafood* (750 grams)
- ¾ - 1 cup flour
- salt to taste
- vegetable oil for frying (I usually use sunflower oil)
*calamari rings, bite size pieces of halibut or cod, medium shrimp (cleaned and deveined).
Instructions
- In a medium to large sized heavy bottom pot add 2 inches (5 cm) of vegetable oil and heat to 350F - 360F / 175-180C. Always keep the oil at this temperature while frying.
- clean and rinse the fish pieces in cold water then place in a colander to drain, approximately 10-15 minutes. Pat dry if needed.
- Place the flour on a medium-sized plate, toss the fish* (a little at a time) with the flour.
- Fry the fish a small amount at a time, make sure not to crowd the fish, (I usually start with the calamari), deep fry until golden.
- Drain on a paper towel or brown paper bag lined plate, sprinkle with salt and toss to combine. Cover and keep warm (in the lowest temperature on your oven) while frying the rest of the fish. Serve immediately with fresh lemon wedges. Enjoy!
*It's best to do the same type of fish one at a time.
Notes
- When frying, choose an oil that has a high smoke point, such as peanut oil, safflower, sunflower or even canola oil. These oils also have a neutral that will not affect the taste of the fried food.
- It’s best to fry the same fish one at a time before moving on to the other mixed seafood variety.
- Maintain an oil temperature 350-360°F when frying your seafood. This means bringing the oil back to temperature after each batch otherwise you may end up with soggy seafood that is bit heavy rather than light and crispy.
- Don’t overcrowd the pan when frying your seafood pieces. Otherwise each piece may end up with some areas that are not crunchy.
- To prevent the batter from sliding off, lower the seafood pieces slowly into the hot oil while also giving each piece a little shake to remove excess batter.
- Prevent moisture in the deep frying process by draining your fish and then patting them dry.
- Traditional fritto misto is light and crispyinstead of heavily fried. The ideal color is light and transparent rather than a deeper golden brown.
- Serve immediately. It is best to make and eat fried food as soon as possible. Don’t let it sit too long. If needed you can keep the fried pieces warm at a low oven temperature while frying the remaining batches.
- While I have not tested using an air fryer, I think it would work. After coating your seafood lightly spray it with cooking spray and then arrange in a single layer in the air fryer basket. Cook 8-12 minutes, at 400F / 200C, flipping halfway through the cooking time and spraying more with oil as needed.
Nutrition Information
Show Details
Calories
316kcal
(16%)
Carbohydrates
42g
(14%)
Protein
32g
(64%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
80mg
(27%)
Sodium
516mg
(22%)
Potassium
458mg
(13%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Calcium
22mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 32g | 64% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 80mg | 27% |
| Sodium | 516mg | 22% |
| Potassium | 458mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 22mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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