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LOCAVORES' DELIGHT:
Fritto Misto di Mare ‘n More
Di Holker | Coast Boulevard

Photo Di Holker.
Click on image to enlarge.

Ingredients:
For the batter:
1 cup all-purpose flour
½ teaspoon salt
1 cup white wine
¼ cup seltzer or club soda

For the dredging:
1 cup all-purpose flour
½ teaspoon salt ½ teaspoon black pepper

For the Fritto Misto ‘n More:
4 cup vegetable oil or a mixture of olive oil and vegetable oil * Fresko
½ pound medium shrimp, peeled * Dry Dock Fish
1 pound cleaned squid, cut in ½ inch pieces * Dry Dock Fish
½ pound bay scallops * Dry Dock Fish
1 pound John Dory, cut in 1 inch pieces * Dry Dock Fish
1 lemon, sliced very thin *Shaner Farms
1 bunch scallions, trimmed to 4 inch pieces * Shaner Farms
½ medium zucchini, julienned * Valdiva
½ sweet onion, sliced in rounds * Valdiva

Tartar Sauce:
1 cup mayonnaise
3 tablespoons chopped capers
10 tablespoons cornichons or pickles
2 tablespoons pickled jalapenos
2 tablespoons finely chopped flat leaf parsley * Blue Heron
½ lemon juiced * Shaner Farms
Dash * Cholula or favorite hot sauce
1 tablespoon extra-virgin olive oil * Freskos

Preparation:
1. Make the batter: Put flour and salt in a small bowl and gradually whisk in wine to obtain a smooth, lump-free mixture. Rest 30 minutes. Add seltzer/soda water just before frying.
2. Near the stove, put the seasoned dredging flour in a shallow bowl. Place finished batter next to it and an empty plate next to that. Put fish and other ingredients for frying nearby.
3. Put oil in a large wok or skillet and fasten a candy thermometer to the side. Heat oil to 375 degrees.
4. Working in small batches, dip a few pieces of seafood and more into seasoned flour to coat lightly, then into the batter. Put battered pieces on the empty plate.
5. Slip a few pieces into the hot oil and fry 3 to 4 minutes, until golden. Remove with tongs or wire spider and drain on a paper-towel lined baking sheet. Hold friend food in a warm oven while continuing to fry. Make sure to regulate heat below wok/skillet to keep oil at correct temperature. Rid of debris between batches with a fine meshed skimmer.
6 As soon as you have enough to serve, pile it into a warmed bowl. Sprinkle with seas salt and crushed red pepper. Garnish with scallions and lemon slices. Continue to fry in small batches.

Tartar Sauce:
In a small mixing bowl, combine all ingredients. Chill before serving to the flavors marry.


 

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