Fritto Misto al Mare

Name: Fritto Misto al Mare (Mixed Fry of Fish or Shellfish)
Yield: Serves 4
Ingredients: 24 mussels or littleneck clams, scrubbed, steamed open in white wine, and removed from the shells; 1 pound sole fillets, cut in 3 by 1-inch strips (optional; cut back on the shellfish if using); ½ pound bay or sea scallops, tough foot removed; Peanut oil for deep frying; 1 pound squid, cleaned and cut into rings, large tentacles halved (about ½pound after cleaning); 16 large shrimp (about 1 pound), shelled and deveined; 1 teaspoon salt; 2 cups (all-purpose) flour; ½ teaspoon freshly ground pepper; 2 tablespoons cold water; 2 lemons, cut into wedges; 2 large eggs

Mixed Fry of Fish or Shellfish

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

The crispness, lightness, and sheer fun of eating it all contribute to the delight of this dish. Start with the best fish and shellfish available to you. Figure on seven to eight ounces of fish and shellfish (out of the shell) per person. We like to mix shrimp, squid, mussels or clams, scallops, and occasionally sole fillets. We serve the fritto on a large oval plate with two big wedges of lemon and sauteed greens. We usually offer a ramekin of Agliata (the Renais-sance saffro

Ingredients

Fish course
Pescatarian

Ingredients

Method