Fritto Misto di Mare

2013-06-23
  • Yield : 4 serving plates
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 35m
  • Ready In : 45m

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Nutritional Info

This information is per serving.

  • Calories

    232
  • Fat

    13 g
  • Saturated Fat

    2.7 g
  • Polyunsaturated Fat

    1.8 g
  • Cholesterol

    38.2 mg
  • Sodium

    330 mg
  • Potassium

    145 mg
  • Carbohydrate

    19 g
  • Fiber

    1.3 g
  • Sugars

    1.6 g
  • Protein

    6.8 g

Fritto Misto di bare. Famous and very delicious Italian fried seafood recipe. Do you like seafood and looking for more yummy recipes? We have a big collection of them, please check it out-Seafood

You may also like Seafood Paella, another yummy seafood recipe cooked in a slow cooker.

Fritto Misto di Mare

Ingredients

  • 1 cup self-raising flour
  • 1 tablespoon cornflour
  • 1 tablespoon oil
  • raw large prawns, peeled and deveined
  • 8 scallops
  • 8 fresh sardines, gut removed, head cut
  • 12 white fish fillets, scinned, cut into strips
  • 1squid hood, cut into rings
  • plain flour, for coating
  • tartare sauce, for serving
  • lemon wedges, for serving
  • salt and freshly ground black pepper

Method

Step 1

In a mixing bowl, combine the flour, salt and freshly ground black pepper. Stir well.

Step 2

In another mixing bowl, combine the tablespoon of oil with 1 cup water. Mix well and gradually whisk into the flour mixture to make a smooth lump-free butter.

Step 3

Place sardines skin-side-up on a work surface, flatten with the palm of your hand. Turn sardines over and pull out the backbone with your fingers and cut the tail with scissors. Dry the prepared seafood, using paper towels. Dip in flour and shake off the excess.

Step 4

In a deep heavy pan heat 1/3 full of oil to 350 °F (180 °C). Coat a few pieces of seafood at a time with butter. Deep-fry each butch for 2-3 minutes until golden brown and crisp.

Step 5

Using tongs or slotted spoon, remove seafood and drain on a crumpled paper towels. Keep warm. Serve Fritto Misto di Mare with tartare sauce and lemon wedges.

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