Fritto Misto
| Portion/Serving: | 1 Portion (Fritto Misto), 10 Portions (Flour Mix) |
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Notes
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Ingredients
| 2 | oz. | Squid rings and tentacles, fresh |
| 2 | oz. | Rock shrimp |
| 1 | oz. | Green beans |
| 1 | oz. | Fennel, sliced ¼" |
| 1 | oz. | Sweet onion, sliced ½" |
| 1 | ea. | Lemon Wedge 1/8 |
| ¼ | gal. | Buttermilk |
| 2 | oz. | Spicy aioli |
| Tarragon leaves | ||
| FLOUR MIX | ||
| 3 | c. | Cake flour |
| 1 | c. | Fine semolina flour |
| 1 | oz. | Kosher salt |
| ¼ | oz. | Black pepper, coarse grind |
| 1 | gl. | Rice oil for frying |
Preparation
FLOUR MIX
- Measure and mix well all ingredients in stainless steel bowl.
- Label, date and freeze.
FRITTO MISTO
- Place squid and shrimp in buttermilk #1.
- Place Vegetables in separate buttermilk #2.
- Take the ingredients out of the buttermilk a small handful at a time, gently shake off the excess liquid then toss to coat with the flour.
- Place them into strainer to shake excess flour gently. Transfer everything into fryer basket, shake excess flour out, drop into hot oil (370°F) and fry until crispy and gold.
- Place Fritto Misto into a bowl with a napkin to absorb oil. Put a square of parchment paper on a plate and place Fritto on top building it up. Garnish with tarragon leaves, lemon wedge and spicy aioli (in a ramekin).
- Use Separate containers of buttermilk for seafood and vegetables to avoid cross contamination and the buttermilk getting to runny from the seafood.
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