Indian Fritto Misto al Mare

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

An Indian variation on an Italian classic. This is wonderful served with saffron rice, lemon lentils, sautéed spinach, and a zippy cilantro or mint chutney. Allow seven to eight ounces of fish and shellfish per person (if you include clams or mussels, their weight is out of the shell).

Ingredients

  • 2 eggs
  • 2 tablespoons cold water
  • cup finely chopped green onions or fresh chives
  • 2 cups (all-purpose) flour
  • ¼ cup Masala Powder or strong curry powder
  • 16 medium shrimp (about 1 pound , in the shell), shelled and deveined
  • 24 mussels or 28 clams, scrubbed, steamed open in white wine, and removed from the shells
  • 1 pound squid, cleaned, cut into ½-inch rings, large tentacles halved (½ pound cleaned)
  • ½ pound bay or sea scallops, tough muscles removed
  • ½ pound sole fillets, cut into 3- by 1-inch strips (optional: cut back on shellfish if using)
  • 4 Curried Crab Cakes, each about 3 ounces (optional)
  • Peanut oil, for deep-frying
  • Lemon or lime wedges, for serving

Method

Procedure

Whisk together the eggs, cold water, and green onions or chives in a bowl. Combine the flour with the masala or curry powder in a second bowl. Working in batches, dip the shellfish and fish in the egg wash, and then dredge them in the flour mixture. Transfer to a strainer and shake off the excess flour.

Heat at least 3 inches peanut oil in a deep-fryer to 350 degrees. Add as many pieces of fish and shellfish as will comfortably fit and fry until golden. It will take only a few minutes. Do not overcook. Remove from the oil with a skimmer or strainer and drain on paper towels. Gently transfer to 4 warm plates and garnish with lemon or lime wedges. Serve with saffron rice, lemon lentils, sautéed spinach, and cilantro or mint chutney.