Fritto Misto Amalfitano

Here is another idea for your Feast of the Seven Fishes for Christmas Eve. I am not a big fan of deep frying but I really like this recipe from Leite's Culinaria. There is no heavy batter. It is only a light dusting. Any oil with a high smokepoint would work. This is a great idea for bits and pieces of fish and seafood in the larder. Turn it out onto newspaper to absorb all the oil. Serve with lemon wedges.

Fritto Misto Amalfitano

6 c. extra-virgin olive oil, or more as needed

2 c. canola oil, or more as needed

1 1/2 c.rice flour

1 c. cornstarch

Pinch of sugar

Pinch of cayenne pepper

Sea salt

Freshly ground black pepper

2 lemons, 1 thinly sliced and 1 cut into wedges

1 lb. squid, cut into 1 1/2 inch pieces, or large shrimp, peeled and deveined

4 oz. shucked oysters

4 oz. bay scallops

1/2 lb. firm mild white fish, cut into 1 1/4-inch strips 

Combine oils in a Dutch oven or other wide, deep pot. It should be at least 8 inches deep. Add more oil, if necessary. Set the pot over a medium flame. Bring to 275 F and maintain that temperature.

While oil is heating, combine flour, cornstarch, sugar, cayenne and two teaspoons each of salt and pepper in a wide, shallow bowl. Dredge the lemon slices and the seafood in the flour mixture, shaking off any excess flour. 

Using tongs or a slotted spoon, gently lower some of the dredged lemon slices into the hot oil, working with just four to six pieces at a time so as not to crowd the pot. The oil should bubble and sizzle but not spatter. Cook until golden brown and crisp, about five minutes. Keep an eye on the oil temperature. It will drop after the raw ingredients are added and climb as they are cooking. Do not let the oil temperature climb above 280 F. Using tongs or a slotted spoon, transfer the lemons to a baking sheet or platter lined with paper towels or a brown paper bag and season with salt and pepper while everything is still hot out of the oil.

Repeat with the seafood, reserving the squid. Increase the temperature of the oil to 325 F and repeat with the squid. Serve family style, on a platter or a newspaper covered table, along with lemon wedges on the side for squeezing.