Frito Misto (Mixed Fry)

<i>Frito misto</i> prepared with various seafoods and and vegetables

Frito misto prepared with various seafoods and and vegetables

Frito misto

Meals served along Italy’s impressive coastline often feature a platter of frito misto, or “mixed fry.” A versatile and simple dish, frito misto features seafood and vegetables bathed in a light batter and fried in fruity olive oil. In accordance with the traditions of Italian cooking, this dish evolves seasonally with the catch of the day and the availability of fresh, local produce. Any serving of frito misto is incomplete without a few slices of fried lemon, a signature feature of this favorite? first course. Recipe Servings: Serves 6

Prep Time

Cook Time

Total Time

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

6 cups (1.4 l) olive oil
2 cups (475 ml) canola oil
1 cup (120 g) flour
1 cup (120 g) cornstarch
Pinch of salt
2 cups (475 ml) club soda, chilled
1 lemon, thinly sliced
1 bulb fennel, thinly sliced
1 lb (453 g) cod fillets, cut into bite-sized pieces
1 lb (453 g) scallops
4 squid, cut into bite-sized pieces
2 lemons, cut into wedges

Directions

In a large heavy-bottomed pan, combine olive and canola oils. Heat pan over medium heat until oils reach 350°F (175°C).
In the meantime, mix flour, cornstarch, salt, and club soda into a smooth, thin batter.
When oil is hot, lightly coat each lemon slice in batter and immerse them in oil. Fry for about 3 minutes or until each slice is evenly browned. Remove fried lemon and set aside to drain on a paper towel.
Repeat the process with batches of fennel, cod, scallops, and squid.
Serve frito misto with lemon wedges.