Fritto Misto
In keeping with Italian tradition, Giustina Fernandes, mother of Canadian Living Test Kitchen staffer Emily Richards, serves this batter-coated deep-fried fish and seafood with lemon wedges every Christmas Eve.
Servings: 8 to 10
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 244 |
| pro | 31 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 12 g |
| fibre | trace |
| chol | 196 mg |
| sodium | 286 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 13% |
| vit A | 3% |
| vit C | 5% |
| folate | 11% |
-
2 lb (1 kg) cod or halibut fillets
1 lb (500 g) small squid (calamari), cleaned
1 lb (500 g) large shrimp, peeled and deveined
6 cups (1.5 L) vegetable oil for deep-frying
Batter:
1 cup (250 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) grated lemon rind
Pinch pepper
1 cup (250 mL) water
Preparation:
Batter: In bowl, whisk together flour, baking powder, salt, lemon rind and pepper. Whisk in water until smooth; set aside.
Cut cod into 3-inch (8 cm) chunks. Cut any tentacles off squid; discard. Pat shrimp, cod and squid dry with paper towel.
In deep-fryer or deep heavy-bottomed pot, heat oil to 375°F (190°C) or until 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds. Using fork, dip shrimp, cod or squid, 1 piece at a time, into batter, letting excess drip back into bowl. Cook, in batches and turning halfway through, until golden, about 3 minutes. Using slotted spoon, transfer to paper towel-lined baking sheet. Keep warm in 250°F (120°C) oven for up to 30 minutes.
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