Frito Mixto Recipe

Prepare the quick pickle: In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar, 1/2 teaspoon kosher salt and one smashed garlic clove. Bring to a simmer over medium heat until sugar dissolves, about 2–3 minutes.

Place the thinly sliced Fresnos in a clean jar or bowl, pour the hot brine over the peppers, press down to submerge, and let cool to room temperature. Cover and refrigerate at least 30 minutes (can be made ahead and refrigerated up to 1 week).

Make a stable aïoli: In a bowl whisk together 1 egg yolk, 1/2 teaspoon Dijon mustard, 1 tablespoon lemon juice, minced garlic (2 cloves) and a pinch of salt until combined.

Very slowly drizzle in the neutral oil (about a few drops at first) while whisking vigorously to emulsify. Once the mixture thickens, continue to add the oil in a thin steady stream until incorporated. If it becomes too thick, whisk in 1–2 teaspoons cold water to loosen. Stir in 1 teaspoon olive oil for flavor, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to taste.

Taste and adjust lemon, salt or garlic. Cover and refrigerate until serving. (If you prefer, use a blender or immersion blender for a quicker emulsion.)

Pat the calamari and shrimp dry with paper towels. Place calamari and shrimp in a bowl and squeeze the juice of 1 lemon over them. Season lightly with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Let rest 5 minutes while you prepare the breading and oil.

Heat oil: In a heavy-bottomed saucepan or deep fryer, pour enough neutral oil to create a 2–3 inch deep frying pool (about 1–1.5 cups for a small pot). Heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in ~30–45 seconds.

Prepare the batter-ish breading: In a large bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/4 cup fine cornmeal, 1/2 teaspoon baking powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Gradually whisk in 1/2 cup very cold sparkling water or cold beer until the mixture is loose but clings lightly to the seafood—think a thin tempura batter. Keep the batter cold while frying (place bowl over ice if needed).

Fry in batches: Working in small batches to avoid crowding, dip a handful of calamari rings/tentacles into the batter, letting excess drip off, then carefully lower into the hot oil. Fry 1–2 minutes until golden and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with shrimp—shrimp will take about 1–1.5 minutes until opaque and golden. Keep fried seafood warm on a low oven (200°F/95°C) while finishing other batches.

Optional double-fry for extra crispness: For extra crunch, fry initially for 45–60 seconds, remove and rest 1–2 minutes, then return to oil for a second fry of 30–45 seconds until deeply crisp.

Plate the Frito Mixto: Arrange the hot fried calamari and Argentinian shrimp on a platter. Scatter a few tablespoons of the pickled Fresno peppers over the seafood (drain peppers from brine).

Garnish with chopped parsley, a light sprinkle of flaky sea salt and lemon wedges. Serve immediately with garlic aïoli on the side for dipping.

Suggested serving: Provide small bowls of aïoli and extra pickled peppers so diners can add heat and acidity as desired.