Fritto Misto Mixed Fried Seafood With Tartar Sauce Recipes

FRITTO MISTO

Steps:

• For the sauce: Combine the basil, pistachios, olive oil, lemon zest and garlic in a food processor. Pulse until roughly pureed. Remove the contents to a small bowl and stir in the mayonnaise and Parmigiano-Reggiano. Season with the salt.
• For the seafood: Fill a heavy-bottomed Dutch oven with 3 inches of oil and heat to 350 degrees F.
• Whisk together the rice flour, cornstarch, polenta, pepper and 1/2 teaspoon salt in a medium bowl. Working in batches, dredge the shrimp and calamari in the flour mixture and add to the hot oil, being careful not to overcrowd the pan and drop the temperature. Fry until light golden brown and cooked through, 1 to 2 minutes. Use a spider to remove the seafood to a paper towel-lined tray and season with a pinch of salt. Continue with the remaining shrimp and calamari. Serve hot alongside the pesto dipping sauce and lots of lemon wedges.

MAC AND ERNIE'S FRIED SHRIMP WITH TARTAR SAUCE

Steps:

• Fill a heavy bottomed deep pan like a Dutch oven with peanut oil. Fit with a deep-frying thermometer and heat to 360 degrees F.
• Mix together the flour, pepper, salt, Cajun seasoning and onion powder in a bowl.
• Beat the eggs in a separate bowl, then slowly beat in the evaporated milk.
• Line a sheet pan with paper towels. Put a cooling rack on top.
• Dip some shrimp into the egg/evaporated milk mixture, then toss into the seasoned flour. Shake off excess flour. Slowly lower into hot oil and fry until golden brown and delicious, about 3 minutes. Remove with a slotted spoon to cooling rack. Let oil come back to 360 degrees F. Repeat with remaining shrimp, egg mixture and seasoned flour. Serve with Tartar Sauce.
• Mix together the mayonnaise, onion, pepper, dill relish, dillweed, pepper and sweet relish. Serve on the side with the shrimp.

FRITTO MISTO WITH TWO MUSTARD SAUCE

Steps:

• Sauce:
• Whisk together mustards, vinegar, mustard seeds, and shallots. Add salt, to taste.
• Batter:
• Grind the rice in a blender until very fine. In a bowl, stir together the ground rice, semolina, flour, salt, and pepper.
• Fritto Misto:
• Heat several inches of oil to 375 degrees F in a deep fryer or a wide, deep, heavy pot. Preheat the oven to 200 degrees F.
• Slit the calamari bodies open so they lie flat. Place calamari (bodies and tentacles), mushrooms, fennel, and lemon in separate bowls. Toss each with enough buttermilk to moisten them. Dip the calamari generously in the rice batter, using enough to fully coat.
• Working in batches (it's important not to overcrowd the pot), fry until golden brown and crisp, and then transfer to a tray lined with paper towels. Season immediately with salt. Transfer to a low oven to keep warm. Repeat with remaining calamari.
• Coat and fry the mushrooms, fennel, and lemon slices in the same way, working in batches and transferring them to the low oven as they are done.
• Put a generous pool of mustard sauce on each plate, then top with an assortment of fried squid, mushrooms, fennel, and lemon.

FRITTO MISTO

Steps:

• In large shallow skillet over moderately high heat, heat 3 inches of oil until thermometer registers 350°F.
• Transfer flour to large plate. Sprinkle all seafood liberally with salt and pepper. Working in batches and returning oil to 350°F between batches, dredge seafood in flour, shaking to remove excess, and fry until golden and cooked through, about 20 seconds per side for whole fish and shrimp, 15 seconds per side for scallops and calamari. Using slotted spoon, remove as done and drain on paper towel-lined plate.
• Garnish with lemon wedges and serve immediately with tartar sauce.