Recipes

Fritto Misto.

Fritto MistoFritto Misto

YIELD: 6 PORTIONS

2 CUPS ALL-PURPOSE FLOUR, SIFTED
TT SALT AND FRESHLY GROUND BLACK PEPPER
2 TSP PAPRIKA
4 EGGS, SEPARATED
2 CUPS LAGER BEER, (IT MUST BE FLAT. OPEN THE BOTTLE AND LET IT SIT OVERNIGHT)
¼ CUP BUTTER, MELTED, COOLED
1 LB SQUID, CLEANED AND CUT INTO ROUNDS
1 LB LARGE SHRIMP, PEELED AND DEVEINED
1 LB COD, CUT INTO CHUNKS
4 CUPS VEGETABEL OR PEANUT OIL FOR FRYING

IN A MIXING BOWL, SIFT TOGETHER THE FLUR, SALT, PEPPER AND PAPRIKA. IN ANOTHER MIXING BOWL, BEAT THE EGG YOLKS UNTIL THEY ARE LIUGHT-COLOURED.

ADD THE BEER AND COMBINE THIS MIXTURE WITH THE FLOUR MIXTURE, STIRRING LIGHTLY.

STIR IN THE BUTTER. LET STAND AT ROOM TEMPERATURE FOR ABOUT 1 ½ HOURS.

IN A DRY MIXING BOWL, BEAT THE EGG WHITES UNTIL STIFF, THEN FOLD INTO THE BATTER. IN A WOK , DEEP FRYER OR IN AN APPRORIATE POT HEAT THE OIL TO 375 ° F . DIP PIECES OF SQUID, SHRIMP AND COD INTO THE BATTER, SHAKE OFF EXCESS AND LOWER GENTLY INTO HOT OIL. FRY UNTIL GOLDEN BROWN, ABOUT TWO TO THREE MINUTES.

REMOVE WITH SLOTTED SPOON TO A TRAY LINED WITH ABSORBENT PAPER. SPINKLE WITH SALT AND SERVE WITH FRESH LEMON WEDGES.

NOTE: CHOPPED PARSLEY MAY BE INCORPORATED INTO BATTER TO ACHIEVE A NEW TASTE DIMENSION.COD MAY BE SUBSITUTED WITH ANY FIRM-FLESHED FISH.

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