Mixed Fry from Amalfi (Fritto Misto Amalfitano)

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Rated 5 stars out of 5
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  • Read 3 Reviews
Total Time:
22 min
Prep
15 min
Cook
7 min
Yield:
4 servings
Level:
--
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Ingredients

  • 2 quarts extra-virgin olive oil, for frying
  • 1/2 pound calamari, cleaned
  • 2 lemons, sliced 1/8-inch thick, plus 2, cut into wedges
  • 1/2 pound tiny smelts, cleaned
  • 1/2 pound fresh anchovies, cleaned
  • 1/2 pound small scallops, shucked and cleaned
  • 2 cups cornstarch
  • Salt and pepper, to taste

Directions

In a deep pan with a fryer basket, heat the oil to 375 degrees F, until just smoking. In a wide, shallow bowl, combine half the calamari, half the lemon slices, half the smelts, half the anchovies and half the scallops. Sprinkle evenly with 1 cup cornstarch and toss quickly with hands to coat.

Toss the coated foods into a large strainer with a handle and bat it against your hand to remove excess cornstarch. Cook the seafood and lemons in the hot oil until golden brown and crispy, about 1 minute. Remove and drain on a plate lined with paper towels. Season the fried foods with salt and pepper and immediately repeat the coating and frying process with the remaining seafood, lemons and cornstarch. Season the second batch and serve all with lemon wedges.

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Newest Ratings and Reviews

Read all 3 reviews

  • on March 19, 2009

    Flag

    Dry seafood thoroughly and dredge in a mixture of half wundra flour and half cornstarch. Mario did not use only cornstarch in the recipe on Multo Mario.

    Cook your squid carefully--the tentacles are delicious this way!

    people found this review Helpful.
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  • on April 05, 2008

    Flag

    the thing you have to becarefull is make sure the fish is completly dry or cornstarch will turn into a big pate and make thik batter out of your fish,i personoly like use 50/corn meal 50/corn starch

    people found this review Helpful.
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  • on March 05, 2005

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    It can't get easier than this and the reward is big.

    people found this review Helpful.
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