Name: Fritto Misto
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: 1 cup mayonnaise; 2 tablespoons minced fresh parsley; 1 tablespoon grated lemon zest plus 3 tablespoons juice; 1 tablespoon jarred crushed Calabrian chiles; 2 garlic cloves , minced; 1 teaspoon Dijon mustard; ¼ teaspoon cayenne pepper; 1½ cups all-purpose flour; ½ cup cornstarch; 2¼ teaspoons kosher salt; 2 teaspoons baking powder; 1 teaspoon paprika; ¼ teaspoon cayenne pepper; 1⅔ cups water; ½ cup extra-virgin olive oil; 8 ounces large shrimp (26 to 30 per pound), peeled and deveined, tails left on; 8 ounces skinless cod fillets (½ inch thick), halved lengthwise and cut crosswise into ½-inch strips; 8 ounces squid , bodies sliced crosswise ¾ inch thick, extra-long tentacles trimmed to match length of shorter ones; ½ teaspoon kosher salt; ¾ cup all-purpose flour; 2 quarts vegetable oil for frying; 12 ounces broccoli rabe , trimmed (8 pieces); 1 large fennel bulb , fronds minced, stalks discarded, bulb halved lengthwise and sliced ¼ inch thick; 1 lemon , halved lengthwise and sliced ¼ inch thick (optional), plus lemon wedges for serving; 20 large basil leaves (optional)

Fritto Misto

By Steve Dunn

Published on September 23, 2024

Time

1½ hours, plus 45 minutes chilling

Yield

Serves 6 to 8 as an appetizer

Ingredients

Calabrian Aioli

1 cup mayonnaise 2 tablespoons minced fresh parsley 1 tablespoon grated lemon zest plus 3 tablespoons juice1 tablespoon jarred crushed Calabrian chiles 2 garlic cloves, minced1 teaspoon Dijon mustard ¼ teaspoon cayenne pepper

Batter

1½ cups all-purpose flour ½ cup cornstarch 2¼ teaspoons kosher salt 2 teaspoons baking powder 1 teaspoon paprika ¼ teaspoon cayenne pepper 1⅔ cups water ½ cup extra-virgin olive oil

Fritto Misto

8 ounces large shrimp (26 to 30 per pound), peeled and deveined, tails left on8 ounces skinless cod fillets (½ inch thick), halved lengthwise and cut crosswise into ½-inch strips8 ounces squid, bodies sliced crosswise ¾ inch thick, extra-long tentacles trimmed to match length of shorter ones½ teaspoon kosher salt ¾ cup all-purpose flour 2 quarts vegetable oil for frying12 ounces broccoli rabe, trimmed (8 pieces)1 large fennel bulb, fronds minced, stalks discarded, bulb halved lengthwise and sliced ¼ inch thick1 lemon, halved lengthwise and sliced ¼ inch thick (optional), plus lemon wedges for serving20 large basil leaves (optional)

Before You Begin

Use a Dutch oven that holds 6 quarts or more for this recipe. This recipe requires three baking sheets and three wire racks. Jarred crushed Calabrian chiles are available in the condiment section of some specialty markets or online. You may substitute 8 ounces each of green beans and/or broccolini for the fennel and broccoli rabe. We prefer extra-virgin olive oil in the batter, but vegetable oil can be used. We prefer untreated shrimp, but if your shrimp are treated with salt or additives such as sodium tripolyphosphate (STPP), do not salt the shrimp in step 4 and use ¼ teaspoon salt to season the cod and squid. Sole or hake may be substituted for the cod.

Instructions

for the calabrian aioli

Combine all ingredients in bowl. Season with salt to taste, and refrigerate until needed.

for the batter

Whisk flour, cornstarch, salt, baking powder, paprika, and cayenne together in large bowl. Add water and oil and whisk until smooth (batter will be thin). Cover and refrigerate for at least 45 minutes or up to 1 hour.

for the fritto misto

Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and place in oven. Set wire racks in 2 more rimmed baking sheets and line one with triple layer of paper towels.

Pat seafood dry with paper towels and sprinkle with salt. Place flour in medium bowl. Add shrimp and toss to coat evenly. Gently shake off excess flour and place shrimp in single layer on unlined rack. Repeat with remaining seafood. Refrigerate until needed.

Heat oil in large Dutch oven over medium heat to 350 degrees. Remove batter from refrigerator. Holding half of broccoli rabe by stems, dip into batter. Shake gently to let any excess batter drip back in bowl, then carefully add to oil 1 piece at a time. Cook until golden brown, 2 to 3 minutes, flipping pieces halfway through cooking. Using tongs or spider skimmer, transfer broccoli rabe to paper towel–lined rack and season lightly with salt. Return oil to 350 degrees and repeat with remaining broccoli rabe. While second batch cooks, transfer first batch to prepared rack in oven.

Return oil to 350 degrees. Transfer fennel to batter, tossing gently to coat. Using tongs, remove fennel 1 piece at a time, allowing excess batter to drip back into bowl; add to oil. Cook until golden brown, 2 to 3 minutes, flipping pieces halfway through cooking. Transfer fennel to paper towel–lined rack and season lightly with salt. Transfer to prepared rack in oven.

Return oil to 350 degrees. Transfer shrimp to batter, tossing gently to coat. Remove shrimp 1 piece at a time, allowing excess batter to drip back into bowl; add to oil. Cook, stirring gently as needed to prevent sticking, until golden brown, 2 to 3 minutes. Transfer shrimp to paper towel–lined rack and season lightly with salt. Transfer to oven with broccoli rabe and fennel. Repeat coating, frying, and resting remaining seafood (cook cod, then calamari) in same manner, returning oil to 350 degrees between batches and replacing paper towels as necessary.

Transfer lemon slices, if using, to batter, tossing gently to coat. Remove slices 1 piece at a time, allowing excess batter to drip back into bowl; add to oil. Cook, stirring gently as needed to prevent sticking, until golden brown, about 2 minutes. Transfer to paper towel–lined rack. Remove Dutch oven from heat. Arrange fried seafood and vegetables on large platter. Add basil leaves, if using, to still-hot oil and cook until crispy, 20 to 30 seconds. Transfer to paper towel–lined rack.

Garnish fritto misto with fried basil, if using; fried lemon slices, if using; and fennel fronds. Serve, passing aioli and lemon wedges separately.