Fritto Misto Recipe

Name: Sexy Steaks Fritto Misto Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 pound calamari (squid), cleaned and sliced; 1 pound baby shrimp, peeled and deveined; 1 cup all-purpose flour; 1 cup cornstarch; 1 tsp salt; 1 tsp black pepper; 1 tsp paprika; 1 tsp garlic powder; 1 cup water; 4 cups vegetable oil, for frying; 1 cup peppadew peppers, diced; 2 tbs olive oil; 2 tbs lemon juice; 2 tbs fresh parsley, chopped

Inspired by Sexy Steak

Time30m

Serves4

Fried east coast squid, baby shrimp, peppadew pepper ammoglio

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Ingredients

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Fritto Misto Ingredients

1 pound calamari (squid), cleaned and sliced

1 pound baby shrimp, peeled and deveined

1 cup 00 bread flour

1 cup Cornstarch

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins paprika

1 tsp Watkins garlic powder

1 cup water

4 cups vegetable oil, for frying

1 cup peppadew peppers, diced

2 tbs olive oil

2 tbs ReaLemon lemon juice

2 tbs Fresh parsley, chopped

Method

Fritto Misto Directions

Prepare the Batter

In a mixing bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well. Gradually add water to create a smooth batter.

Heat the Oil

In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Coat the Seafood

Dip the calamari and baby shrimp into the batter, ensuring they are evenly coated.

Fry the Seafood

Carefully place the coated seafood into the hot oil in batches. Fry until golden brown, about 2-3 minutes for the shrimp and 3-4 minutes for the calamari. Remove and drain on paper towels.

Prepare the Ammoglio

In a small bowl, combine the diced peppadew peppers, olive oil, lemon juice, and chopped parsley. Mix well to create the ammoglio sauce.

Serve

Arrange the fried seafood on a serving platter and serve hot with the peppadew ammoglio on the side.