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


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Seafood Fritto Misto

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Seafood Fritto Misto Empty Seafood Fritto Misto

    Post by Lobo Sat 06 Feb 2016, 12:32 am

    Seafood Fritto Misto Img22l
    Seafood Fritto Misto
    Seafood Fritto Misto Translucent
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    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Servings: 8
    Make a quick and spicy lemon dipping sauce to accompany the fritto misto. Mix together 1/2 cup mayonnaise, 1 Tbs. lemon juice and 1/2 tsp. cayenne pepper and season to taste with salt and freshly ground black pepper.






    • 55

    Ingredients:


    • Peanut oil for frying
    • 2 cups cake flour
    • 1 tsp. salt
    • 1 tsp. freshly ground pepper
    • 3/4 lb. squid bodies and tentacles, bodies cut crosswise into rings
    • 3/4 lb. medium shrimp, peeled and deveined, tails intact
    • 1 lemon, ends trimmed and lemon very thinly sliced

    Seafood Fritto Misto Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, full-bodied white wines from our Wine Club.

    Directions:

    Heat the oil
    Preheat an oven to 250°F. Line a baking sheet with paper towels and set a rack on the towels.

    Fill a large, heavy saucepan with peanut oil to a depth of about 2 inches. Place over high heat and heat the oil until it reaches 400°F on a deep-frying thermometer.

    Cook the seafood
    In a large shallow bowl, whisk together the flour, salt and pepper. Working in small batches, toss the squid and shrimp in the flour mixture, coating them evenly, and shake off any excess. Using a wire skimmer, lower the seafood into the hot oil. Fry, turning once, until golden, 3 to 4 minutes.

    Using the skimmer, remove the seafood from the oil, place on the prepared rack and transfer the baking sheet to the oven to keep warm. Let the oil return to 400°F before cooking another batch.

    When all of the seafood has been fried, transfer it to a platter, garnish with the lemon slices and serve immediately. Makes about 40 pieces.

    Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).

      Current date/time is Thu 28 Mar 2024, 11:18 am