Fritto Misto

Fritto Misto
Photo by CIA/Keith Ferris


  • 1 pound sea scallops
  • and freshly ground black pepper
  • Salt
  • or 16 fresh sardines, cleaned, heads removed
  • 1 pound medium shrimp, peeled, deveined, and butterflied
  • Italian Tartar Sauce
  • 1 pound fresh small squid, cleaned, bodies sliced into thin rings, tentacles reserved
  • + 4 more ingredients
    • 18 fresh smelts
    • 3 lemons
    • About 6 cups vegetable or canola oil
    • 2 cups all-purpose flour

In large shallow skillet over moderately high heat, heat 3 inches of oil until thermometer registers 350°F. Transfer flour to large plate. Sprinkle all seafood liberally with salt and pepper. Working in batches and returning oil to 350°F between batches, dredge seafood in flour, shaking to remove...

View full recipe at Epicurious


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