Indian Fritto Misto al Mare

Name: Indian Fritto Misto al Mare
Cuisine: India
Ingredients: 24 mussels or 28 clams, scrubbed, steamed open in white wine, and removed from the shells; 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); 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 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); ½ pound sole fillets, cut into 3- by 1-inch strips (optional: cut back on shellfish if using); Lemon or lime wedges, for serving; Peanut oil, for deep-frying; Lemon or lime wedges, for serving; 2 eggs; 2 tablespoons cold water; ⅓ cup finely chopped green onions or fresh chives; ⅓ cup finely chopped green onions or fresh chives; 2 cups (all-purpose) flour; ¼ cup Masala Powder or strong curry powder; ¼ cup Masala Powder or strong curry powder; 16 medium shrimp (about 1 pound , in the shell), shelled and deveined; 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; 24 mussels or 28 clams, scrubbed, steamed open in white wine, and removed from the shells

Preparation info

Serves
4

Difficulty
Easy

Appears in

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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

Asia
India
Main course

Ingredients

Method