Fritto Misto

Author: Canadian Living

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.

  • Portion size 10 servings

Ingredients

  • 2 lbs cod fillets
  • 2 lbs 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 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon rind
  • 1 pinch pepper
  • 1 cup water

Method

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.

Nutritional facts <b>Per each of 10 servings:</b> about

  • Sodium 286 mg
  • Protein 31 g
  • Calories 244.0
  • Total fat 7 g
  • Cholesterol 196 mg
  • Saturated fat 1 g
  • Total carbohydrate 12 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Fritto Misto

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