Fritto misto
2 servings
30 minutes
Fritto misto is a vibrant example of Italian culinary mastery, skillfully combining seafood and crispy batter. This recipe hails from the Italian coast, where the freshness of ingredients plays a key role. The crunchy crust of light tempura batter perfectly complements the tenderness of sea bass and tiger shrimp, revealing their natural flavor nuances. Served with an aromatic sauce that captures the depth of soy sauce, the sweetness of sake, and spicy notes of ginger, the dish becomes even richer. Zucchini adds freshness and balances textures while cilantro provides bright herbal accents. Fritto misto is not just an appetizer but a true work of gastronomic art that can adorn any table with its rich flavor and elegant presentation.
1
Put 250 ml of drinking water in the freezer; slice the zucchini into thin plates, cut the plates into strips, and then into small cubes, lightly salt and pepper, and add a pinch of sugar.
- Courgette: 120 g
- Sugar: 10 g
2
Crush and clean the garlic, finely chop 0.5 garlic clove, mash it into a paste, finely chop the green onion, separate the thyme leaves.
- Garlic: 3 cloves
- Spring onion: 4 g
- Thyme: 2 g
3
Add vinegar, garlic paste, thyme leaves, 10 ml of olive oil, and onion to the zucchini, and let it sit for 10 minutes.
- Rice vinegar: 10 ml
- Garlic: 3 cloves
- Thyme: 2 g
- Olive oil: 10 ml
- Spring onion: 4 g
4
Place the remaining garlic in a saucepan, pour in soy sauce and sake, add sugar and ginger sliced into 0.5 cm pieces, bring to a boil, remove from heat and add sesame oil.
- Garlic: 3 cloves
- Soy sauce: 50 ml
- Sake: 50 ml
- Sugar: 10 g
- Ginger root: 10 g
- Sesame oil: 2 ml
5
Pour the flour into a bowl, add ice water, and whisk until it reaches a liquid sour cream consistency; heat 800–1000 ml of sunflower oil in a saucepan; drop a bit of batter into the oil – if it starts frying, the oil is at the right temperature.
- Tempura flour: 150 g
- Water: 250 ml
- Sunflower oil: 920 ml
6
Cut the fish into large pieces; dip the fish and shrimp in batter, mix; fry the fish and shrimp in hot oil for 2-3 minutes, stirring with a slotted spoon; the oil should not smoke; place the pieces on a paper towel.
- Sea bass fillet: 120 g
- Tiger prawns: 8 pieces
7
Strain the sauce, place the zucchini with the seafood, garnish the seafood with cilantro, and serve.
- Courgette: 120 g
- Cilantro: 2 g