Fritto Misto With Calabrian Chili Mayo
Experience the bold flavours of Italy's seaside regions with Fritto Misto featuring shrimp, scallops, calamari paired with spicy Calabrian Chili Mayo dip.
Ingredients
Calabrian Chili Mayo
- ¾ cup mayonnaise
- 2 small anchovies minced
- 2 tsp Calabrian chili paste
- 1 tsp lemon juice
Batter
- 1 cup all-purpose flour spooned and levelled
- 1 cup cornstarch spooned and levelled
- 1 tsp kosher salt
- ¾ tsp freshly ground black pepper
- 1⅔ cups club soda chilled (approximately)
Fritto Misto
- vegetable oil for frying
- 1 lb large head-on shrimp or large shell-on shrimp deveined
- 1 lb squid cut into ½-in (1¼-cm) rings (see Tip)
- ½ lb smelt or other small fish cleaned
- ½ lb bay scallops
- 6 shucked oysters
- ½ zucchini cut into scant ½-in (1¼-cm) rounds, optional
- 6-8 large basil leaves optional
- 3 green onions cut into thirds or quarters, optional
- Sea salt or kosher salt for sprinkling
- Lemon wedges for serving
Instructions
Calabrian Chili Mayo:
- In bowl, stir together mayonnaise, anchovies, chili paste and lemon juice. Cover and set aside.
- Add enough oil to large, heavy pot to reach 2 in (5 cm) up the side. Place deep-fry thermometer on rim; heat over medium to medium-high until oil reaches 375°F. Place wire rack over a baking sheet lined with paper towels and set aside. Preheat oven to 200°F.
Batter:
- In large bowl, whisk together flour, cornstarch, salt and pepper. Slowly drizzle in club soda, whisking continuously until batter is smooth and resembles a thin pancake mixture (adding more liquid if needed).
Fritto Misto:
- Pat dry seafood with paper towels; arrange in groups on a baking sheet.
- Dip shrimp in batter, carefully add to oil and fry until light golden, 2 to 3 minutes, stirring to prevent them from sticking together. Remove to prepared rack, lightly season with salt, then transfer to oven to keep warm.
- Repeat with squid, fish, scallops, oysters, zucchini, basil and onions, waiting for oil to return to 375°F each time and being careful of sputtering oil when frying the vegetables.
- Sprinkle with salt while hot; transfer to prepared rack and keep in oven if desired.
- Serve on large platter with lemon wedges and Calabrian Chili Mayo.
Notes
Tip: To prepare the squid, separate the tentacles from the body and, if necessary, remove the backbone.
Tip: To devein the shrimp, use kitchen shears to cut along the back through the shell; devein without removing the shell.
Tip: Frying shrimp in their shells produces a flavourful crunchy coating and prevents overcooking.
Tip: To devein the shrimp, use kitchen shears to cut along the back through the shell; devein without removing the shell.
Tip: Frying shrimp in their shells produces a flavourful crunchy coating and prevents overcooking.