Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
SERVES 6 TO 8
Fritto misto di pesce, a dish composed of several types of fish, clams, shrimp, squid, and smelts, was always the last dish to be served on Christmas Eve. Any firm fish, however, is well suited to this cooking method. To make a successful fritto misto remember the cardinal rules: Maintain the cooking oil at a constant temperature to ensure even browning, and fry pieces of fish or shellfish of the same size together to ensure even cooking.
Vegetable oil for deep-frying
About 1 cup King Arthur Unbleached, All-Purpose Flour
Fine sea salt to taste
3 pounds assorted firm fish fillets and shellfish, fish cut into uniform pieces
In a deep-fryer or large heavy pot, heat the oil to 375ºF.
Mix the flour and salt on a plate. Dredge the fish and shellfish in the flour, shaking off the excess. Fry in batches until golden brown, and remove to brown paper to drain.
Place the fish and shellfish on a platter, sprinkle with salt, and squeeze the lemon wedges over. Serve immediately.
This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company Inc., in 1995.