Fritto Misto with Fried Herbs and Chile Salt

By Andrew Zimmern

Fritto misto is one of the simplest and most satisfying ways to cook great seafood, but it demands one thing: eat it immediately. I fry the shrimp, small whole fish and squid separately, piling each batch into paper cones with crisp herbs, chile salt and plenty of lemon. Bring everyone close to the fryer and serve it as fast as you can make it.

Andrew Zimmern with fritto misto

Fritto Misto: Mixed Fried Seafood

Servings: 6 to 8 as an appetizer

Ingredients

For the Batter

1/2 cup ice
2 cups all-purpose flour
6 tablespoons potato starch
1 teaspoon fine sea salt
2 cups very dry white wine, chilled
1/2 cup club soda, chilled

For the Seasoned Flour

2 cups all-purpose flour
2 teaspoons fine sea salt
2 teaspoons ground white pepper

For the Seafood

5 cups grapeseed, peanut or other high-heat frying oil, plus more as needed
1 pound small whole fish, such as smelt, whitebait, anchovies, sardines or small trout, cleaned
1 pound large head-on shrimp, shells intact and deveined
1 pound cleaned squid, bodies cut into 1/2-inch rings or bite-size pieces and tentacles left whole
Fine sea salt

For Serving

Fresh sage leaves
Fresh flat-leaf parsley leaves or small sprigs
Fresh basil leaves, optional
Chile salt
Lemon wedges

Instructions

Place the ice in a very large mixing bowl. Add the flour, potato starch and salt, followed by the white wine and club soda. Whisk until combined. The batter does not need to be perfectly smooth. Keep it very cold while you prepare the seafood.

In a wide shallow bowl or pie plate, whisk together the flour, salt and white pepper.

Pat all of the seafood thoroughly dry. This is especially important for the squid, which may release additional moisture after it is cut. Keep the three types of seafood separate because they will cook at different rates.

Pour the oil into a large, deep pot or wok and heat to 375 degrees F. Set a wire rack over a sheet pan near the fryer.

Working in small batches, carefully fry the sage, parsley and basil until crisp, just a few seconds. Transfer the herbs to the rack and season lightly with salt.

To fry the small fish, dip each fish into the cold batter, allowing the excess to run off. Transfer to the seasoned flour and coat lightly, shaking away any excess. Carefully lower the fish into the hot oil and fry until deeply golden, crisp and cooked through, about 3 to 5 minutes depending on their size.

Transfer the fish to the rack and season generously with sea salt while hot. Allow the oil to return to 375 degrees F before frying the next batch.

Repeat the battering, dredging and frying process with the shrimp. Fry until the coating is golden and the shrimp are just cooked through, about 3 to 4 minutes.

Before frying the squid, pat it dry once more. Place it in a bowl and toss with just enough batter to coat it lightly. Spread the squid pieces in the seasoned flour, gently separating any pieces that stick together.

Make sure the oil has returned to at least 350 degrees F. Fry the squid in small batches until crisp and lightly golden, about 1 to 2 minutes. Do not overcook it. Transfer to the rack and season immediately.

Divide the fried seafood among paper cones or a large serving platter. Add the fried herbs and lemon wedges, then sprinkle everything—including the lemons—with chile salt. Serve immediately.