Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Fritto Misto with Salsa Verde

Share

Lobo
Moderator
Moderator

Posts : 20735
Thanked : 973
Join date : 2013-01-12

Fritto Misto with Salsa Verde

Post by Lobo on Thu 21 Jan 2016, 11:11 pm


Fritto Misto with Salsa Verde

Be the first to Write a Review
Prep Time: 35 minutes
Cook Time: 25 minutes
Servings: 6
Fritto misto, or mixed fry, is a favorite in the coastal region of Liguria, where fresh seafood is abundant. Morsels of fish are dipped in batter and then deep-fried to crisp perfection.



  • Printer Friendly Version






  • 15

Ingredients:


  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups semolina flour
  • 3 cups buttermilk
  • Canola oil for frying
  • 1 lb. halibut, trimmed and cut into 1-inch cubes
  • 1 lb. baby calamari, bodies cut into 1/2-inch
      rings, tentacles left whole
  • Salt, to taste
  • 1 lemon, trimmed and sliced 1/8 inch thick
  • Salsa Verde for serving

Related Recipes


  • Salsa Verde >


Wine Pairing

This pairs well with crisp, light-bodied white wines like the Domaine Guillerault Fargette, Sancerre from our Wine Club.

Directions:

In a bowl, stir together the all-purpose and semolina flours. Pour the buttermilk into a separate bowl. Set aside.

Pour oil into a deep 6-quart sauté pan fitted with a fry basket; be sure the oil does not reach more than halfway up the sides of the pan. Heat the oil to 375°F on a deep-frying thermometer. Line a baking sheet with paper towels.

Season the halibut and calamari with salt; set aside.

Working in batches, dip the lemon slices into the buttermilk and shake off the excess. Dip the lemon slices into the flour mixture, coating all sides, and shake off the excess. Fry until golden and crispy, 2 to 3 minutes. Transfer the lemon slices to the prepared baking sheet and season with salt. Repeat the process with the halibut and calamari.

Arrange the lemon slices, halibut and calamari on a warmed platter. Serve immediately with salsa verde. Serves 6.
Williams-Sonoma Kitchen.

    Current date/time is Mon 20 Feb 2017, 2:29 pm