Fritto Misto- serves 2-4
- 1 pound halibut- skinned and cut into 1 inch cubes
- 3-4 calamari tubes- cleaned and cut into 1/2 inch rings
- 12 large shrimp- cleaned and shelled
- 4-5 cipollini onions- sliced into rings- optional
- 3 egg whites
- 1 c Pellegrino or other sparkling water or club soda
- 1 c white flour
- 48 oz or so canola oil (depends on size of pot)
- 2 lemons, salt, white pepper, parsley as garnish
Sprinkle zest and juice of 1 lemon over fish, shrimp, and calamari and then season with salt and pepper. Don’t mix the seafood all together, but keep and cook separately. Let set while oil heats up.
Whisk the 3 egg whites and sparkling water together. Spread flour on plate and season with salt and pepper.
Pour oil in heavy stockpot and use deep frying thermometer to monitor temperature. The oil should fill the pot halfway and no more, so as not to overflow during cooking. Start frying when temperature reaches 165-170 degrees Farenheit/190 degrees Centigrade.
Have the egg white/water mixture and flour plate close to the stockpot. Put a handful of halibut into the wet mixture, swirl around and then roll in the flour to coat. Use a wire strainer or sieve to shake off the excess flour and then carefully place in hot oil. Stir with slotted spoon or fryer basket and remove when lightly golden- about 1 minute. Do not cook until a golden brown or it will be overdone. Remove and place on platter lined with paper towels, and keep warm while cooking the rest of the fish. Repeat the above with the rest of the fish, shrimp, and calamari, cooking a handful at a time and keeping warm in a low oven. Last cook the onion rings in the same manner.
Serve on warmed platter and sprinkle with finely chopped parsley with lemon wedges. Or can serve on room temperature platter over a bed of arugula lightly dressed with lemon and olive oil.