Seafood Fritto Misto
If you're looking for a delightful seafood dish that's crispy and delicious, look no further than this recipe for fried squid and shrimp. The combination of tender squid rings and juicy shrimp coated in a seasoned flour mixture creates a perfect balance of flavors and textures. With a golden crispy exterior and a succulent interior, this dish is sure to satisfy your cravings for a tasty seafood treat. Serve it garnished with lemon slices for a refreshing citrusy twist.
— Constant Cookbook
Ingredients
- Peanut oil for frying
- 2 cups cake flour
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 3/4 lb. squid bodies and tentacles, bodies cut crosswise into rings
- 3/4 lb. medium shrimp, peeled and deveined, tails intact
- 1 lemon, ends trimmed and lemon very thinly sliced
Instructions
- <b>Heat the oil</b>
- Preheat an oven to 250&#176;F. Line a baking sheet with paper towels and set a rack on the towels.
- Fill a large, heavy saucepan with peanut oil to a depth of about 2 inches. Place over high heat and heat the oil until it reaches 400&#176;F on a deep-frying thermometer.
- <b>Cook the seafood</b>
- In a large shallow bowl, whisk together the flour, salt and pepper. Working in small batches, toss the squid and shrimp in the flour mixture, coating them evenly, and shake off any excess. Using a wire skimmer, lower the seafood into the hot oil. Fry, turning once, until golden, 3 to 4 minutes.
- Using the skimmer, remove the seafood from the oil, place on the prepared rack and transfer the baking sheet to the oven to keep warm. Let the oil return to 400&#176;F before cooking another batch.
- When all of the seafood has been fried, transfer it to a platter, garnish with the lemon slices and serve immediately. Makes about 40 pieces.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Small Plates,</i> by Brigit L. Binns (Oxmoor House, 2007).
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