Fritto Misto with Lemon Aioli Recipe | Sous-Vide Magazine

Ingredients

• 3/4 C large shrimp, peeled and deveined
• 3/4 C medium scallops
• 1 C calamari, tentacles and tube rings, cut into half-inch pieces
• 2 Tbsp olive oil
• 2 lemons, juice and zest
• 1 tsp ground fennel seeds
• 4 tsp kosher salt, divided
• 1 tsp black pepper, freshly cracked
• 1 C flour, divided
• 1⁄2 C cornstarch
• 1 3/4 C seltzer water
• 1⁄2 C mayonnaise
• Oil, for frying
• 1⁄2 C asparagus spears, trimmed to 2-inch pieces
• 1⁄2 C artichoke hearts, cooked and drained
• 1⁄2 C portobello mushrooms, washed and sliced into 2-inch-long, quarter-inch-wide pieces
• 1⁄4 C flat-leaf parsley, chopped, to garnish
• Pinch smoked paprika, to garnish