Seaside Fritto Misto
Simple, unembellished seafood battered in a minimum of flour and done to a crisp turn is the order of the day with these sweet, fresh creatures of the deep. Shrimp, scallops and squid are brought into delectable bliss with a squirt of fresh lemon juice and a sprinkling of parsley.
2 large eggs
2 tablespoons water
3 cups all-purpose flour
1 teaspoon paprika
3/4 teaspoon garlic salt
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 quart peanut oil
1/4 cup chopped flat-leaf parsley
1 pound large shrimp, uncooked, shelled and deveined
3/4 pound scallops, uncooked, shucked
1/2 pound calamari (squid), uncooked, cleaned and cut into rings
- In a small bowl, lightly beat eggs with water. Set aside.
- In another bowl, place flour and mix in paprika, garlic salt, salt and pepper. Set aside.
- In a large, deep skillet or deep fryer, heat oil over high heat.
- Meanwhile, dip seafood into egg mixture and then into seasoned flour, shaking off any excess flour.
- When oil is sizzling hot carefully add floured seafood in small batches, and cook for 3 to 4 minutes or until golden. Remove from oil and place on layers of paper towels.
- Sprinkle with lemon juice and chopped parsley.
Makes 6 servings.
Tips: Shrimp, scallops and squid (calamari) can be purchased fresh or frozen. Check with your fishmonger or grocer about having shellfish cleaned. Please review following information.
- Shrimp are sold uncooked (raw) with or without the shell and/or the head as well as uncooked but peeled and deveined. Frozen shrimp are usually sold whole with the shell.
- Scallops are in sold live (in the shell) and shucked (without the shell). If in the shell, shell must be tightly closed, unchipped and uncracked. If shell is open, tap lightly. A live scallop will close; a dead scallop won't close. Discard any shell which fails to close. Shucked scallops should never be purchased if they are immersed in water, rather they should be displayed on a clean tray or plate.
- Squid are sold whole or already cleaned. If whole, the tube-shaped body cavity must be cleaned of viscera (which is discarded). Do this under cold, running water. The 'quill', a thin, bone-like structure must be removed from the tube as well as a very small, hard 'beak' which is part of the head. The cleaned tube is then sliced into rings; tentacles may also be cooked if desired. Sometimes squid (fresh or frozen) is sold already cut into rings. Check with your fishmonger.