Fritto Misto Recipe

Name: Fritto Misto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon salt; 2 tablespoons olive oil; 1 1/3 cups water; 2 egg whites; 4 ounces firm white fish, cut into finger-sized strips; 2 ounces rock shrimp; 2 ounces medium size shrimp; 2 ounces clean calamari, cut into 1/2-inch rings; 1 Japanese eggplant, cut into 1/2-inch by 3-inch strips; 1 zucchini, cut into 1/2-inch by 3-inch strips; 1/2 cup basil leaves; 1/2 cup sage leaves; 1/2 cup parsley sprigs; Oil, for frying; Lemon wedges; Sauce Tartare, recipe follows; 1 hard-boiled egg, minced; 1 tablespoon capers, minced; 1 cornichon, minced; 1 or 2 anchovies, minced; 1 teaspoon minced chives; 2 teaspoons minced parsley; 1 cup mayonnaise; 1/2 cup whipped cream

Servings: persons

1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons olive oil
1 1/3 cups water
2 egg whites
4 ounces firm white fish, cut into finger-sized strips
2 ounces rock shrimp
2 ounces medium size shrimp
2 ounces clean calamari, cut into 1/2-inch rings
1 Japanese eggplant, cut into 1/2-inch by 3-inch strips
1 zucchini, cut into 1/2-inch by 3-inch strips
1/2 cup basil leaves
1/2 cup sage leaves
1/2 cup parsley sprigs
Oil, for frying
Lemon wedges
Sauce Tartare, recipe follows
1 hard-boiled egg, minced
1 tablespoon capers, minced
1 cornichon, minced
1 or 2 anchovies, minced
1 teaspoon minced chives
2 teaspoons minced parsley
1 cup mayonnaise
1/2 cup whipped cream

1
["Prepare the batter.", "In a mixing bowl, sift the flour and salt.", "Make a well in the center.", "Pour the olive oil and gradually beat in the water to make a smooth, thick batter.", "Cover and refrigerate for 1 hour.", "Before using, beat the egg whites until firm.", "Lightly fold the beaten egg whites into the batter.", "Preheat the oil to 375 degrees F.", "Thoroughly wash all the seafood in water.", "Drain.", "Dip the assorted seafood and vegetables in the prepared batter and shake off any excess batter.", "Cook in hot oil and fry until crisp and golden.", "Lift out and drain on paper towels.", "Fry the basil, sage and parsley, then drain.", "Sprinkle fried seafood with salt and divide onto 4 serving plates.", "Garnish with the fried herbs and lemon wedges.", "Serve immediately with Sauce Tartare.", "Combine the hard-boiled egg, capers, cornichon, anchovies, chives and parsley with the mayonnaise.", "Fold in the whipped cream.", "Chill and use as needed.", "Yield: 2 cups", "Recipe courtesy Wolfgang Puck, ""Modern French Cooking for the American Kitchen"" Houghton Mifflin, 1981."]

872

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 teaspoon salt, 2 tablespoons olive oil, 1 1/3 cups water, and more.

Yes, Fritto Misto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fritto Misto

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