Fritto Misto
Light and crispy, this Fritto Misto is coated in a thin cornstarch-and-flour breading and fried till golden and crunchy.
Servings 5 people
Equipment
- candy or oil thermometer
Ingredients
- 1 lb raw tail-on medium-large shrimp
- ½ lb squid tubes
- ½ lb squid tentacles
- ¾ cup all-purpose flour
- ¾ cup cornstarch
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp white pepper
- Canola or vegetable oil as needed for frying
- lemon for serving
Instructions
- Begin by prepping the seafood. Peel and devein the shrimp. Clean the squid tubes and cut them into ¼–½-inch rings. Pat the seafood dry with a paper towel and season with a generous pinch of salt.
- Combine the flour, cornstarch, garlic powder, paprika, white pepper, and another generous pinch of kosher salt to a large bowl. Working with a few pieces at a time, dredge the seafood and set aside on a sheet tray or a large plate so they are in a single layer.
- Heat 1 1/2 inchs of oil in a large heavy skillet over medium heat until it reaches 350°F.
- Dredge the seafood once more, shaking off any excess, and carefully add a few pieces at a time, making sure not to overcrowd the pan.
- Fry for 3–4 minutes, until light golden brown, then remove and drain on a paper towel–lined plate or a wire rack. Sprinkle a pinch of salt over the finished seafood. Cook in batches, adjusting the heat to maintain the 350°F.
- Serve with wedges of lemon.