Crispy Venetian Fritto Misto with Fresh Mediterranean Seafood and Zesty Tartar Sauce

Method

1. 1

   Pat all seafood very dry with paper towels; moisture prevents crisp frying.

2. 2

   Slice zucchini into thin batons and pat dry.

3. 3

   Make the tartar sauce by mixing mayonnaise, capers, gherkins, lemon juice, mustard, and parsley; chill until serving.

4. 4

   Mix semolina, all-purpose flour, cornstarch, salt, and pepper in a wide bowl.

5. 5

   Whisk egg white with cold sparkling water, then stir in 60 g / 2 oz of the flour mix to make a light loose batter.

6. 6

   Heat oil in a deep heavy pan to 180°C / 356°F.

7. 7

   Lightly dust seafood and zucchini in the dry flour mix, shaking off excess.

8. 8

   Dip a few pieces in the light batter, letting excess drip away.

9. 9

   Fry in small batches for 2–3 minutes until pale golden, crisp, and floating.

10. 10

    Lift with a slotted spoon and drain on a rack, not paper, to keep the crust crisp.

11. 11

    Season immediately with a small pinch of salt while hot.

12. 12

    Serve at once with lemon wedges and chilled zesty tartar sauce.