Gran Fritto di Pesce (Mixed Fry of Fish) Recipe

Name: Gran Fritto di Pesce (Mixed Fry of Fish)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh calamari, cleaned and drained; 2 lemons, cut into 1/8-inch thick slices, plus 2, cut into wedges; 1/2 pound sea scallops, cut in half across the diameter; 1/4 pound whitebait, or other small fish to eat whole; 1/2 pound rock shrimp; 12 oysters, shucked and chilled; 4 tiny sole, peeled and gutted; 4 small blowfish tails, peeled; 2 cups cornstarch; 2 cups superfine (quick mixing) flour; 2 quarts extra virgin olive oil, for frying; Salt and pepper, to taste

Servings: persons

1 pound fresh calamari, cleaned and drained
2 lemons, cut into 1/8-inch thick slices, plus 2, cut into wedges
1/2 pound sea scallops, cut in half across the diameter
1/4 pound whitebait, or other small fish to eat whole
1/2 pound rock shrimp
12 oysters, shucked and chilled
4 tiny sole, peeled and gutted
4 small blowfish tails, peeled
2 cups cornstarch
2 cups superfine (quick mixing) flour
2 quarts extra virgin olive oil, for frying
Salt and pepper, to taste

1
Heat the oil in a deep pan with a basket until just smoking.
2
In a wide, shallow bowl, mix half the calamari, half the lemon slices, half the scallops, half the whitebait, half the rock shrimp, 6 oysters, 2 sole and 2 blow fish tails.
3
Mix the cornstarch and the flour in a separate bowl and sprinkle over the fish and toss quickly with hands to coat.
4
Toss into a large strainer with a handle and bat against hands to remove excess cornstarch mixture.
5
Drop the coated seafood and lemons into the oil and cook until golden brown and crispy, about 1 1/2 to 2 minutes).
6
Remove to a plate lined with paper towels to drain.
7
Immediately repeat with the remaining lemons, and seafood and repeat the cornstarch trick.
8
Season hot fried foods with salt and pepper and serve immediately

975

kcal

Calories

Fat

109

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 12 ingredients. The key ingredients include: 1 pound fresh calamari, cleaned and drained, 2 lemons, cut into 1/8-inch thick slices, plus 2, cut into wedges, 1/2 pound sea scallops, cut in half across the diameter, 1/4 pound whitebait, or other small fish to eat whole, and more.

Yes, Gran Fritto di Pesce (Mixed Fry of Fish) 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.

Gran Fritto di Pesce (Mixed Fry of Fish)

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