Fritto Misto

italian fish appetizer cocktail party dinner northern italian seafood scallop shrimp squid deep-fry party sugar conscious pescatarian dairy free peanut free tree nut free soy free no sugar added

Joseph W. DiPerri

Makes 6 servings

Source

Ingredients

About 6 cups vegetable or canola oil for frying

2 cups all-purpose flour

18 fresh smelts or 16 fresh sardines, cleaned, heads removed

1 pound medium shrimp, peeled, deveined, and butterflied

1 pound sea scallops

1 pound fresh small squid, cleaned, bodies sliced into thin rings, tentacles reserved

Salt and freshly ground black pepper

3 lemons, cut into wedges

Italian Tartar Sauce

Method

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.