Fritto Misto Recipe
flash fried calamari / shrimp / shishito peppers / asparagus / jalapeno / peppers calabrian chili butter / lemon aioli
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Ingredients
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Seafood
Vegetables
Batter
For Frying
Calabrian Chili Butter
Lemon Aioli
Method
Preparation of Seafood and Vegetables
- 1
Prepare the Seafood
In a mixing bowl, combine the calamari rings and shrimp. Pat dry with paper towels to remove excess moisture.
- 2
Prepare the Vegetables
Wash and dry the shishito peppers, asparagus, jalapeno, and bell peppers. Slice the jalapeno and bell peppers as needed.
Batter Preparation
- 3
Make the Batter
In a large bowl, mix the all-purpose flour, cornstarch, salt, and black pepper. Gradually whisk in the ice-cold water until the batter is smooth and slightly thick.
Frying
- 4
Heat the Oil
In a deep pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F). Use a thermometer for accuracy.
- 5
Fry the Seafood and Vegetables
Dip the calamari, shrimp, shishito peppers, asparagus, jalapeno, and bell peppers into the batter, allowing excess to drip off. Carefully place them in the hot oil in batches, frying until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
Preparing Calabrian Chili Butter
- 6
Mix the Chili Butter
In a small bowl, combine the softened butter and Calabrian chili paste until well blended. Set aside.
Preparing Lemon Aioli
- 7
Make the Aioli
In another bowl, whisk together mayonnaise, minced garlic, lemon juice, and salt to taste until smooth. Adjust seasoning as necessary.
Serving
- 8
Plate and Serve
Arrange the fritto misto on a serving platter. Drizzle with Calabrian chili butter and serve with lemon aioli on the side for dipping.
