Fritto Misto di Mare
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Gastrotools
Recipes from professionals
Fried squid, shrimp and small fish is finger food at its best. Serve it as an appetizer for friends and family with beer or cool white wine, and preferably as part of several small dishes before the main course.
If the squid is large, you can score the meat in a crosshatch pattern and cut it into long pieces. If they are small, you can fry them whole after they have been cleaned.
Servings
: 4
servings
Ingredients
200
g
large shrimp
200
g
cleaned squid
2
dl
wheat flour
2
dl
cornstarch
0.75
tsk
salt
1.5
tsk
baking powder
4
dl
cold water
1
l
neutral tasting oil for deep frying
100
g
cleaned smelt
Fleur de sel
Lemon wedges for serving
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Instructions
Step 1/5
Peel the shrimp and remove the intestine. Optionally leave the head on.
Step 2/5
Cut the squid bodies into rings and separate the arms from each other.
Step 3/5
Mix wheat flour, cornstarch, salt and baking powder, and whisk in cold water little by little.
Step 4/5
Heat the oil to approximately 180 degrees. Dip shrimp, squid and smelt in the batter, drain, and fry in several batches until everything is crispy. Drain on a rack or on paper towels.
Step 5/5
Sprinkle with fleur de sel and serve with lemon wedges.
