Recipe courtesy of Wolfgang Puck
Total:
1 hr 30 min
Active:
1 hr 15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Sauce Tartare:

Directions

Prepare the batter. In a mixing bowl, sift the flour and salt. Make a well in the center. Pour the olive oil and gradually beat in the water to make a smooth, thick batter. Cover and refrigerate for 1 hour. Before using, beat the egg whites until firm. Lightly fold the beaten egg whites into the batter.

Preheat the oil to 375 degrees F.

Thoroughly wash all the seafood in water. Drain. Dip the assorted seafood and vegetables in the prepared batter and shake off any excess batter. Cook in hot oil and fry until crisp and golden. Lift out and drain on paper towels.

Fry the basil, sage and parsley, then drain. Sprinkle fried seafood with salt and divide onto 4 serving plates. Garnish with the fried herbs and lemon wedges. Serve immediately with Sauce Tartare.

Sauce Tartare:

Combine the hard-boiled egg, capers, cornichon, anchovies, chives and parsley with the mayonnaise.

Fold in the whipped cream. Chill and use as needed.

Yield: 2 cups

Recipe courtesy Wolfgang Puck, "Modern French Cooking for the American Kitchen" Houghton Mifflin, 1981.

IDEAS YOU'LL LOVE

Fritto Misto

Recipe courtesy of Justin Warner

Simple Fritto Misto

Recipe courtesy of Melissa d'Arabian

Fritto Misto With Anchovy Dip

Recipe courtesy of Food Network Kitchen

Light and Crispy Fritto Misto

Recipe courtesy of Scott Conant

Fritto Misto with Two Mustard Sauce

Recipe courtesy of Michael Chiarello

Vegetable Fritto Misto with Lemon Mayonnaise

Recipe courtesy of Giada De Laurentiis

Bollito Misto

Recipe courtesy of Giada De Laurentiis

Frito Misto

Recipe courtesy of Area 31

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking