Fritta Misto is a fried fish Italian starter. If you love having sea food then you should make an attempt to taste this delightful dish. The preparation process is very easy, all the fish lovers are definitely going to rejoice it. All you require is a little of your spare time. You can actually try preparing it for casual parties or for guests.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Servings: 6 portions
Ingredients for making Fritta Misto:
200-250 Gms squid tubes cut them into rings
11-12 Prawns (green), deveined and peeled, tails joined
350-400 Gms stable fish (white), chop them into slices for about two cms
150-200gms zucchini, cut it finely
Slim asparagus for around one bunch, slender the ends
11-12 Sage leaves
100-150gms flour (self-raising)
Corn flour (one tsp)
Bicarbonate of eating soda (half tsp)
Refined oil for frying
Lemon slices for decorating the dish
Procedure for making Fritta- Misto (fried fish Italian Starter):
- To remove surplus dampness place the vegetables, seafood and sage on a paper napkin.
- Meanwhile, mix corn flour and flour (self- raising) in a container. Add soda bicarbonate, pepper and salt, pour 300-350ml cold water, stir the mixture slowly till the batter turns to be softer.
- Pour oil into a frying pan and heat it for about 190 degrees. Now fry the batter that is kept in the container. Fry them until they are brown (golden). Keep on moving the pieces so that they are not clubbed together. Once they are ready, remove and place them on a soaking paper or napkin to take away extra oil.
- To keep them hot till all the portions are fried you can place them in the oven. Once all the portions are ready, dust them with salt and pepper.
- To make your dish more relishing, decorate it with lemon slices.
The taste of this Italian starter is so amazing that you can make your loved ones happy by serving them hot and unmarked. You can keep the batter ready and start frying the portions once the table is set for snacks or meals. People who are non- vegetarians will never ever forget the tang after tasting it for once.