Fritto Misto Recipe
calamari / shrimp / pickles / banana pepper rings / remoulade
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Vegetables
Batter
Frying
Remoulade
Method
Preparation of Seafood
- 1
Prepare the Seafood
In a bowl, combine the cleaned calamari rings and peeled shrimp. Rinse thoroughly under cold water and pat dry with paper towels.
Batter Preparation
- 2
Make the Batter
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, and cayenne pepper. Gradually whisk in the cold sparkling water until the batter is smooth and slightly thick.
Remoulade Preparation
- 3
Prepare the Remoulade
In a small bowl, mix together the mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, and chopped parsley. Stir until smooth and well combined, then refrigerate until ready to serve.
Frying
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil to 350°F (175°C) over medium-high heat.
- 5
Fry the Seafood
Dip the calamari and shrimp into the batter, allowing excess to drip off. Carefully place them in the hot oil and fry in batches until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
- 6
Fry the Pickles and Banana Peppers
Using the same batter, dip the sliced pickles and banana pepper rings and fry in the hot oil until golden brown, about 1-2 minutes. Drain on paper towels.
Serving
- 7
Serve
Arrange the fried calamari, shrimp, pickles, and banana pepper rings on a serving platter. Serve hot with the prepared remoulade on the side for dipping.