Fritto Misto
Mixed Fried Seafood by Andrew Zimmern—serve hot for heavenly flavor, perfect as an appetizer. $15+shipping on The Blue Food Cookbook.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Deep-fry thermometer
- Wok
- Mortar and pestle
- Pot
- Pie dish
- Cooling rack
- Baking sheet
- Fine-mesh sieve
- Slotted spoon
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Paper towel
- Stove
- Plate
- Serving platter
Ingredients
- 1 pound head-on shrimp, peeled and deveined, with head left on
- 1 pound anchovies, white bait, smelt, or other small whole fish*
- pound cleaned squid, cut in 1/2-inch pieces
- Salt
- 8 cups vegetable oil (I like grapeseed or peanut oil best)
- 4 cups all-purpose flour
- 2 teaspoons ground white pepper
- 6 tablespoons potato starch
- 2 cups very dry white wine
- 4 parsley sprigs
- 4 sage sprigs
- 2 basil sprigs
- 1/2 cup club soda, plus more if needed
- 1/2 cup ice
- Lemon wedges
- Sea salt mixed with red chile flakes and ground in a mortar and pestle
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