bohemianwanderer – Fritto misto is a traditional Italian dish known for its crispy texture and blend of seafood and vegetables. This version combines prawns, squid, small white fish, fennel, and sage, all coated in a light batter and deep-fried to golden perfection. It’s ideal for sharing and best served fresh with lemon wedges.
Read More : Asus Debuts ROG Strix OLED XG27AQDPG, Undercuts Samsung Pricing
Start by preparing the ingredients. Trim the fennel and slice it into chunky wedges. Clean the squid and separate the tentacles, discarding the head. If using large squid, peel off the outer membrane and cut the body into rings. Baby squid can be left whole.
Next, begin by deveining the prawns. Make a slit down the back and carefully remove the dark vein. Meanwhile, rinse the whitebait or other small fish thoroughly. Then, pat all the seafood dry using kitchen paper to remove excess moisture. After that, pair sage leaves of similar size and sandwich each anchovy fillet between two leaves. If necessary, trim the anchovies for neatness.
Once the seafood is prepped, place 125g of plain flour and 25g of cornflour in a bowl. Season the mixture with salt. Additionally, put some extra plain flour on a plate for dusting. Meanwhile, heat neutral oil in a heavy saucepan, filling it no more than one-third full. Bring the oil to 190°C, or alternatively, set a deep fryer to the same temperature. Finally, preheat your oven to low and line a baking tray with kitchen paper to keep the fried items warm as you cook in batches.
Frying and Serving Fritto Misto for Best Flavor and Texture
Once the oil reaches temperature, pour 250ml of very cold sparkling water into the flour mix. Stir gently and briefly. Don’t worry about small lumps; the batter should be light and slightly uneven for a crisp finish. Start with the fennel. Dredge each piece in the plain flour, shake off excess, then dip into the batter. Let any extra batter drip off before carefully lowering the fennel into the hot oil. Fry until the batter turns pale golden, around two minutes, and place on the lined tray in the oven to keep warm.
Repeat this process with the prawns, squid, whitebait, and finally the sage-anchovy sandwiches. Let the oil return to temperature between each batch to ensure the food fries properly. Prawns may take a bit longer, especially if large—around three minutes. Watch the batter’s color; it should stay pale gold rather than turning dark.
Read More : Grilled Nectarine and Burrata Recipe with a Tangy Twist
Once everything is cooked, arrange the fried items on a large serving plate. Season with salt while still hot, and serve immediately with lemon wedges. Provide a small bowl for prawn heads and shells. This fritto misto is best enjoyed fresh, offering a delightful mix of textures and flavors. This dish showcases the simplicity and richness of Italian cooking. It is perfect for relaxed gatherings or as a celebratory appetizer. For a complete meal, pair it with a crisp white wine or a cold Italian beer.
