Fritto Misto Recipe

Pat dry and portion

Rinse hake fillets and pat dry with paper towels. Cut into 4 cm (1.5 in) wide strips suitable for bite-sized pieces. Rinse squid, pat dry, slice tubes into 1 cm rings and reserve tentacles. Rinse whitebait and pat dry; leave whole. Place all seafood on a tray, lightly salt (about 1/2 tsp) and let rest refrigerated for 10 minutes.

Prepare potatoes

Wash potatoes and cut into thin matchsticks (julienne) about 5 mm thick for chips. Place cut potatoes in cold water and rinse until water runs clear. Blanch in salted boiling water for 2 minutes, drain, spread on a tray, and chill in the refrigerator for 15 minutes to remove surface starch and help crisping.

In a shallow bowl combine the flour with 1/2 tsp salt and 1/4 tsp black pepper. In a second bowl beat the 2 eggs until uniform. In a third bowl combine breadcrumbs, semolina (if using) and 1/2 tsp salt. Arrange flour, egg, and breadcrumb bowls in that order for easy dredging.

If you want extra crisp for hake or squid, break rice paper into pieces and place in the breadcrumb bowl to lightly crush and mix with breadcrumbs; alternatively use extra panko.

Make the aïoli using a whisk or small blender. Mash the black garlic into a smooth paste. In a bowl whisk the egg yolks with Dijon mustard and lemon juice until combined. Slowly stream in the neutral oil in a thin steady stream while whisking vigorously until the mixture emulsifies and thickens. (If using a blender, keep it running and add oil gradually.) When the emulsion is thick, whisk in the olive oil for flavor, then fold in the black garlic paste. Season with 1/2 tsp sea salt and 1/4 tsp black pepper. Taste and adjust lemon, salt or black garlic. Cover and refrigerate until service.

Lightly dust hake pieces in flour, shake off excess, dip into beaten egg, then press into breadcrumbs to fully coat. For a thicker crust, double-dip: egg and breadcrumbs again. Place on a wire rack while you coat the rest.

Toss blanched potato matchsticks lightly in a teaspoon of oil and a pinch of salt, then dredge quickly in flour (optional) and then in breadcrumbs/semolina mixture to create a light crust which helps crisping. Spread out on a tray.

For squid rings and tentacles: pat dry, season lightly, dredge in flour, dip in egg, and coat in breadcrumbs. For whitebait: very lightly dust in seasoned flour or directly into egg and then breadcrumbs so the coating is thin and delicate.

Tuck whole sage leaves between pieces or keep separate for frying whole; if frying whole leaves, pat them dry and leave uncoated or very lightly dust them in flour so they crisp quickly.

Heat the neutral frying oil in a heavy pot or deep fryer to 180°C (355°F). Use a thermometer to maintain temperature. Work in small batches to avoid lowering the oil temperature: fry potatoes for about 3–4 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels or a wire rack; keep warm in a low oven (100–120°C / 210–250°F) if needed.

Fry the coated hake pieces in batches for 3–4 minutes until golden and cooked through (internal temperature ~60–63°C for flaky fish). Do not overcrowd. Drain on paper towels or a wire rack.

Fry squid rings and tentacles in a very hot oil for 45–90 seconds until puffed and lightly golden — they cook very quickly. Remove and drain.

Fry whitebait in small batches for 1.5–2 minutes until crisp. If frying whole sage leaves, do so for 10–15 seconds until crisp — they should sizzle quickly and darken slightly. Drain all on paper towels or a wire rack and sprinkle lightly with sea salt while hot.

On a large platter or individual plates arrange a base of fried potatoes, then group hake, squid, and whitebait on top. Scatter crisp fried sage leaves and chopped parsley over the fritto misto. Serve immediately with lemon wedges and a small bowl of black garlic aïoli.

Suggested plating: keep coatings crisp by serving aioli on the side; advise diners to squeeze lemon over seafood and dip pieces into aïoli. Leftovers are best reheated briefly in a 200°C (400°F) oven for 5–7 minutes to restore crispness.