1/2 pound Cleaned squid 3/4 cup Flour 1 Fillets sole
cut in 1" 1 cup Water pieces 2 teaspoon Olive oil 1/2 pound Shrimp :
shelled & deveined Egg whites -- stiffly beaten 2 teaspoon Lemon juice Oil for frying 3 teaspoon Flour Wash and dry the seafood. Sprinkle with lemon juice and salt. Dust with about 3 T of flour. Sift remaining 3/4 C flour and pinch of salt into a small bowl. Blend in water and olive oil. Allow to stand at room temperature for 1 hour. Fold in beaten egg whites. Heat 2" of oil to 375 in an electric skillet. Dip seafood in batter and fry a few pieces at a time for 1 minute, or until golden. Drain on paper towels. Keep warm in a 200 degree oven until all are cooked. Converted by MMCONV vers. 1.00
How To make Fritto Misto's Videos
How to Make Fritto Misto with Artichoke, Fennel, and Lemon - Kitchen Conundrums with Thomas Joseph
Fritto misto, which means fried mix, is a classic Italian antipasto. Watch as Thomas shows you his tips for ensuring super crispy fried results.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Spring vegetable fritto misto with beer batter
Get the full recipe:
These Vegetable Fritters Make for a Super-Delicious Party Finger Food
In this festive fritto misto, vibrant spring veggies get to be the star of the show! Fat asparagus, sweet baby carrots, tender young broccoli rabe and crunchy fennel are coated with a super-light beer batter, then pan-fried in olive oil and served with a squeeze of fresh lemon juice.
When you walk in with these piping hot fritters piled high on a tray, your guests will instantly salivate... and waste no time digging in!
And the bonus for the chef? This fritto misto is easy to prepare and cooks in minutes – a win-win all around!
Fritto Misto - Recipe by chef Giovanni Gabana
Fritto Misto, another Italian classic by chef Giovanni Gabana.
We're curious about your result. Find the full recipe including all ingredients via kazerne.com.
Frittura mista Squid and Prawn - Italian food - Calamari e gamberi - Fritto misto
Fritto misto di pesce: la frittura perfetta e la scapece per conservarla secondo Pasquale Torrente
La frittura di pesce è un piatto semplice dove a fare la differenza, oltre a una grande materia prima, sono pochi gesti tecnici imprescindibili. Pasquale Torrente, autentico cuoco di mare del Convento a Cetara, illustra tutti gli accorgimenti per ottenere un fritto perfetto e spiega anche il procedimento della scapece, tecnica tradizionale napoletana per conservare il pesce fritto avanzato. Calamari, triglie, sogliole, gamberetti e le immancabili alici per un fritto misto che è un gesto d'amore.
In collaborazione con Frienn di Olitalia
2:16 Scelta e pulizia del pesce/Choice and cleaning of fish 3:49 Frittura del pesce/Frying fish 6:55 Tecnica di conservazione (Scapece)/Conservation technique (Scapece)
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Chef Alex Guarnaschelli's Fritto Misto Recipe
Chef Alex Guarnaschelli cooks up seaside Fritto Misto from her restaurant Driftwood Room in Miami Beach.