Fritto Misto di Mare2021-06-23
- Cuisine: Italian
- Course: Appetizer, Main Dish
- Skill Level: Beginner
- Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 35m
- Ready In: 45m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat2.7 g
Polyunsaturated Fat1.8 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
- 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
In a mixing bowl, combine the flour, salt and freshly ground black pepper. Stir well.
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.
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.
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.
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.