Tonight, make crispy, piping hot bites of fried seafood

Mixed fried seafood – or fritto misto di mare – can be found all over Italy; however, the most iconic and evocative incarnation hails from Campania. Indeed, it’s easy to imagine sitting in a Neapolitan trattoria eating crispy, scorching pieces of fried seafood while gazing out over the Bay of Naples.

Red mullet, squid or cuttlefish and shrimp are common choices you might find in classic versions. Seafood is lightly dusted with flour before frying and should be eaten straight from the pan to be crisp.

In a home kitchen, we knew we would need to fry our seafood in batches to keep the temperature of the oil from dropping too much. Adding cornstarch to the mix kept our first batch crisp while we fry the second. (Unlike flour, cornstarch is a pure starch whose molecules lock together during the frying process to form a dry, brittle coating.)

For fish, the easy-to-find, mild-tasting sole or plaice fillets were thin enough to cook for the time it took for the coating to brown well. The shrimp are fried and eaten in the shell and everything, because the shell is crisp. We found that by cutting through the shells we could achieve even more delicate results as moisture could escape quickly.

To keep the shells crispy, avoid using oversized or jumbo shrimp. Here we prefer shrimp 31 to 40, but 26 to 30 can be substituted. Use a Dutch oven that holds 6 or more quarts. Cut the squid tentacles larger than 3 inches.


Servings: 6

Start to finish: 45 minutes

12 ounces of medium to large shrimp (31 to 40 per pound)

3 liters of vegetable oil

1/2 cup all-purpose flour

1/4 cup cornstarch


12 ounces squid, bodies sliced ​​crosswise into 1/2-inch-thick rings, tentacles left whole

12 ounces skinless sole or flounder fillets, 1/4 to 1/2 inch thick, halved lengthwise and cut diagonally into 1 inch strips

lemon wedges

Adjust the oven rack to the middle position and heat the oven to 225 F. Using kitchen scissors or a sharp paring knife, cut the shrimp shell and deveine, but do not remove the shell. Wipe the shrimp with paper towels. Place the wire rack in a rimmed baking sheet and line with a triple layer of paper towel. Add the oil to a large Dutch oven until it is about 2 inches deep and heat over medium-high heat to 400 F. Whisk the flour and cornstarch in a large bowl until they are combined; put aside.

Carefully add the shrimp to the oil and cook, stirring occasionally, until lightly browned, about 3 minutes. Adjust the burner as needed to maintain the temperature of the oil between 350 F and 375 F. Using a slotted spoon or spoon, transfer the shrimp to the prepared grill. Season with salt and transfer to the oven.

Return the oil to 400 F. Pat the squid dry with paper towels. Dip the squid in the cornstarch mixture, shaking off excess, and carefully add to the oil. Cook, stirring as needed to prevent the squid from sticking, until the squid is crisp and light golden brown, about 2 minutes. Transfer to a wire rack with the shrimp. Season with salt and transfer to the oven.

Return the oil to 400 F. Pat the sole dry with paper towels. Dip the sole in the cornstarch mixture, shaking off excess, and gently add to the oil. Cook, stirring as needed to prevent sticking, until sole is crisp and pale golden brown, about 3 minutes. Transfer to a wire rack with the shrimp and squid. Salt and let drain briefly. Serve immediately with lemon wedges.


Nutritional information per serving: Calories 345; 182 calories from fat; 21 g of fat (2 g of saturated fat; 0 g of trans fat); 225 mg of cholesterol; 569 mg of sodium; 15 g of carbohydrates; 0 g of fiber; 0 g of sugar; 24g of protein.


For more recipes, cooking tips, and ingredient and product reviews, visit Find more recipes like Fried Seafood in ”Tasting Italy . “


America’s Test Kitchen provided this article to The Associated Press.

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