Fritto Misto
This recipe makes 10 servings
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 | 0 |
| chol | 196 mg |
| sodium | 286 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 13 |
| vit A | 3 |
| vit C | 5 |
| folate | 11 |
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.
Ingredients
- 2 lb cod fillets or halibut fillets
- 1 lb calamari, cleaned
- 1 lb large shrimp, peeled and deveined
- 6 cups vegetable oil, for deep-frying
- Batter:
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp grated lemon rind
- 1 Pinch pepper
- 1 cup 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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