Gran Fritto di Pesce (Mixed Fry of Fish)
Gran Fritto di Pesce (Mixed Fry of Fish) requires around 25 minutes from start to finish. For $28.94 per serving, this recipe covers 56% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This dairy free recipe has 1791 calories, 161g of protein, and 72g of fat per serving. It is brought to you by Foodnetwork. Head to the store and pick up rock shrimp, oysters, flour, and a few other things to make it today. 7 people have tried and liked this recipe. It works well as an expensive main course. With a spoonacular score of 79%, this dish is good. Similar recipes are Fritto Misto Emiliano (Mixed Fry Emilia Style), Zuppa Di Pesce Fish Soup, and Zuppa Di Pesce, Cioppino, or Fish Stew.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1 pound fresh calamari, cleaned and drained
2 cups cornstarch
2 quarts extra virgin olive oil, for frying
2 cups superfine (quick mixing) flour
2 lemons, cut into 1/8-inch thick slices, plus 2, cut into wedges
4 small blowfish tails, peeled
12 oysters, shucked and chilled
1/2 pound rock shrimp
Salt and pepper, to taste
1/2 pound sea scallops, cut in half across the diameter
4 tiny sole, peeled and gutted
1/4 pound whitebait, or other small fish to eat whole
Equipment:
bowl
frying pan
sieve
paper towels
Cooking instruction summary:
Heat the oil in a deep pan with a basket until just smoking. In a wide, shallow bowl, mix half the calamari, half the lemon slices, half the scallops, half the whitebait, half the rock shrimp, 6 oysters, 2 sole and 2 blow fish tails. Mix the cornstarch and the flour in a separate bowl and sprinkle over the fish and toss quickly with hands to coat. Toss into a large strainer with a handle and bat against hands to remove excess cornstarch mixture. Drop the coated seafood and lemons into the oil and cook until golden brown and crispy, about 1 1/2 to 2 minutes). Remove to a plate lined with paper towels to drain. Immediately repeat with the remaining lemons, and seafood and repeat the cornstarch trick. Season hot fried foods with salt and pepper and serve immediately.
Step by step:
1. Heat the oil in a deep pan with a basket until just smoking. In a wide, shallow bowl, mix half the calamari, half the lemon slices, half the scallops, half the whitebait, half the rock shrimp, 6 oysters, 2 sole and 2 blow fish tails.
2. Mix the cornstarch and the flour in a separate bowl and sprinkle over the fish and toss quickly with hands to coat. Toss into a large strainer with a handle and bat against hands to remove excess cornstarch mixture. Drop the coated seafood and lemons into the oil and cook until golden brown and crispy, about 1 1/2 to 2 minutes).
3. Remove to a plate lined with paper towels to drain. Immediately repeat with the remaining lemons, and seafood and repeat the cornstarch trick. Season hot fried foods with salt and pepper and serve immediately.
Nutrition Information:
covered percent of daily need
