Seafood

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

Name: Crispy Venetian Fritto Misto with Fresh Mediterranean Seafood and Zesty Tartar Sauce
Cuisine: Italian
Ingredients: Calamari rings and tentacles: 400 g / 14 oz; Peeled shrimp: 300 g / 10.5 oz; Small white fish or anchovies: 300 g / 10.5 oz; Zucchini: 200 g / 7 oz; Fine semolina flour: 180 g / 6.3 oz; All-purpose flour: 80 g / 2.8 oz; Cornstarch: 40 g / 1.4 oz; Cold sparkling water: 180 ml / 6 fl oz; Egg white: 1 large / 30 g / 1 oz; Fine sea salt: 8 g / 1½ tsp; Black pepper: 2 g / ½ tsp; Lemon wedges: 2 lemons / about 160 g / 5.6 oz; Neutral frying oil: 1.5 L / 6 cups; Mayonnaise: 160 g / 5.6 oz; Chopped capers: 20 g / 0.7 oz; Chopped gherkins: 35 g / 1.2 oz; Lemon juice: 20 ml / 4 tsp; Dijon mustard: 10 g / 2 tsp; Parsley: 8 g / 0.3 oz

A golden Venetian-style seafood fry with calamari, shrimp, small fish, and zucchini, served hot with bright lemon and a creamy zesty tartar sauce. Serves: 4

Easy

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Method

1
Pat all seafood very dry with paper towels; moisture prevents crisp frying.
2
Slice zucchini into thin batons and pat dry.
3
Make the tartar sauce by mixing mayonnaise, capers, gherkins, lemon juice, mustard, and parsley; chill until serving.
4
Mix semolina, all-purpose flour, cornstarch, salt, and pepper in a wide bowl.
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
Heat oil in a deep heavy pan to 180°C / 356°F.
7
Lightly dust seafood and zucchini in the dry flour mix, shaking off excess.
8
Dip a few pieces in the light batter, letting excess drip away.
9
Fry in small batches for 2–3 minutes until pale golden, crisp, and floating.
10
Lift with a slotted spoon and drain on a rack, not paper, to keep the crust crisp.
11
Season immediately with a small pinch of salt while hot.
12
Serve at once with lemon wedges and chilled zesty tartar sauce.