Fritto Misto (Mixed Fried Seafood and Vegetables)

Name: Fritto Misto (Mixed Fried Seafood and Vegetables)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 4 cup cornstarch; 1 1 ⁄ 2 cups all-purpose flour; 1 1 ⁄ 2 cups cake flour; Sparkling mineral water; Salt and freshly ground black pepper; 1 ⁄ 4 lb. whole small shrimp, peeled; 1 ⁄ 4 lb. sole filet, cut into 2" × 3" pieces; 1 ⁄ 4 lb. squid, cleaned and cut into rings and tentacle pieces; 1 ⁄ 4 lb. bay scallops; Peanut oil; Grapeseed oil; 1 ⁄ 4 lb. green beans, trimmed; 1 red bell pepper, stemmed, cored, seeded, and sliced into strips; 1 medium zucchini, trimmed and thinly sliced

Serves
serves 4

For this Venetian classic, we went to the experts: Al Covo, the restaurant where we had the best fritto misto in Venice.

Ingredients

¹⁄₄ cup cornstarch
1 ¹⁄₂ cups all-purpose flour
1 ¹⁄₂ cups cake flour
Sparkling mineral water
Salt and freshly ground black pepper
¹⁄₄ lb. whole small shrimp, peeled
¹⁄₄ lb. sole filet, cut into 2" × 3" pieces
¹⁄₄ lb. squid, cleaned and cut into rings and tentacle pieces
¹⁄₄ lb. bay scallops
Peanut oil
Grapeseed oil
¹⁄₄ lb. green beans, trimmed
1 red bell pepper, stemmed, cored, seeded, and sliced into strips
1 medium zucchini, trimmed and thinly sliced

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Instructions

Step 1

Mix cornstarch and ⅓ cup of each flour with 1 cup of sparkling water until it reaches the consistency of a thin batter, adding more water if necessary. Season to taste with salt and pepper, cover, and refrigerate for 2 hours.

Step 2

Chill shrimp, sole, and squid together in one bowl of ice water and scallops in another.

Step 3

Preheat oven to lowest setting. Pour equal amounts of peanut and grapeseed oil into a large, heavy skillet to a depth of 2". Heat over high heat until hot but not smoking. Mix together remaining all-purpose and cake flours. Drain shrimp, sole, and squid and dredge in flour. Fry in batches until seafood is crisp, about 2 minutes. Drain on paper towels, then transfer to oven to keep warm. Drain scallops, dredge in flour, and fry until crisp, about 1 ½ minutes. Drain and transfer to oven.

Step 4

Dip vegetables into reserved batter and fry in batches until crisp, about 2 minutes. Combine vegetables and seafood on a platter, sprinkle with salt and serve with lemon wedges, if you like.

Mix cornstarch and ⅓ cup of each flour with 1 cup of sparkling water until it reaches the consistency of a thin batter, adding more water if necessary. Season to taste with salt and pepper, cover, and refrigerate for 2 hours.
Chill shrimp, sole, and squid together in one bowl of ice water and scallops in another.
Preheat oven to lowest setting. Pour equal amounts of peanut and grapeseed oil into a large, heavy skillet to a depth of 2". Heat over high heat until hot but not smoking. Mix together remaining all-purpose and cake flours. Drain shrimp, sole, and squid and dredge in flour. Fry in batches until seafood is crisp, about 2 minutes. Drain on paper towels, then transfer to oven to keep warm. Drain scallops, dredge in flour, and fry until crisp, about 1 ½ minutes. Drain and transfer to oven.
Dip vegetables into reserved batter and fry in batches until crisp, about 2 minutes. Combine vegetables and seafood on a platter, sprinkle with salt and serve with lemon wedges, if you like.