Fritto Misto
20m prep 20m cook 40m ready
4 servings This Italian “mixed fry” can be composed of a wide variety of vegetables and seafood. We recommend always including the sage and lemon slices. Please read about Deep-Frying. Preheat the oven to 200°F.
Ingredients
- 1 Cornstarch Batter or Beer Batter (opens in new tab)
- Medium shrimp, peeled and deveined
- Fresh sardines, fresh or marinated white anchovies, or other tiny fish
- Baby octopus or squid tentacles
- Maitake or enoki mushrooms, broken apart into small clusters
- Baby artichokes, halved, or drained and dried marinated artichoke hearts
- Asparagus or slender green beans, cut into 2-inch pieces
- Thinly sliced onion or red onion, or green onions cut into 2-inch pieces
- Thinly sliced fennel bulb
- Sage leaves
- Thin lemon slices, seeds discarded
- 2 inches vegetable oil
- Salt
- Lemon wedges
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 Cornstarch Batter or Beer Batter
- Medium shrimp, peeled and deveined
- Fresh sardines, fresh or marinated white anchovies, or other tiny fish
- Baby octopus or squid tentacles
- Maitake or enoki mushrooms, broken apart into small clusters
- Baby artichokes, halved, or drained and dried marinated artichoke hearts
- Asparagus or slender green beans, cut into 2-inch pieces
- Thinly sliced onion or red onion, or green onions cut into 2-inch pieces
- Thinly sliced fennel bulb
- Sage leaves
- Thin lemon slices, seeds discarded
- 2 inches vegetable oil
- Salt
- Lemon wedges
Let's Cook
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Step 1.
Prepare: Cornstarch Batter or Beer Batter
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Step 2.
Set aside. Have ready about 1 ½ pounds total of a combination of any of the following: Medium shrimp, peeled and deveined; Fresh sardines, fresh or marinated white anchovies, or other tiny fish; Baby octopus or squid tentacles; Maitake or enoki mushrooms, broken apart into small clusters; Baby artichokes, halved, or drained and dried marinated artichoke hearts; Asparagus or slender green beans, cut into 2-inch pieces; Thinly sliced onion or red onion, or green onions cut into 2-inch pieces; Thinly sliced fennel bulb; Sage leaves; Thin lemon slices, seeds discarded
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Step 3.
Heat to 365°F in a deep-fryer, deep heavy pot, or Dutch oven: 2 inches vegetable oil
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Step 4.
Dip the vegetables and fish or seafood in the batter and fry, in batches, until lightly browned and crisp, 3 to 5 minutes. It is easier to fry one ingredient at a time than to mix them together, as they cook at different rates. Lemon slices and sage leaves cook especially quickly. Use a slotted spoon or spider to transfer the food to a rack set over a baking sheet. Sprinkle the food immediately after it is removed from the oil with: Salt
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Step 5.
Keep warm in the oven while you fry the rest of the food. Serve with: Lemon wedges
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