Gran Fritto di Pesce (Mixed Fry of Fish)

Name: Gran Fritto di Pesce (Mixed Fry of Fish)
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams fresh calamari, cleaned and drained; 473 milliliters cornstarch; 2 liters extra virgin olive oil, for frying; 473 milliliters superfine (quick mixing) flour; 2 lemons, cut into 1/8-inch thick slices, plus 2, cut into wedges; 4 smalls blowfish tails, peeled; 12 oysters, shucked and chilled; 227 grams rock shrimp; 4 servings Salt and pepper, to taste; 227 grams sea scallops, cut in half across the diameter; 4 tiny sole, peeled and gutted; 113 grams whitebait, or other small fish to eat whole

You can never have too many main course recipes, so give Gran Fritto di Pesce (Mixed Fry of Fish) a try. One portion of this dish contains around 154g of protein, 71g of fat, and a total of 1752 calories. This dairy free recipe serves 4. From preparation to the plate, this recipe takes roughly 25 minutes. Head to the store and pick up oysters, cornstarch, rock shrimp, and a few other things to make it today. To use up the lemons you could follow this main course with the Blackberry Lemon Chess Pie w/ Honey Jumbleberry Sauce. How I won the SF Food Wars – Pie or Die Competition as a dessert.

Instructions

Heat the oil in a deep pan with a basket until just smoking. In a wide, shallow bowl, mix half the calamari, half the lemon slices, half the scallops, half the whitebait, half the rock shrimp, 6 oysters, 2 sole and 2 blow fish tails.

Ingredients you will need

Rock Shrimp

Whitebait

Squid

Scallops

Oysters

Lemon

Fish

Sole

Cooking Oil

Equipment you will use

Bowl

Frying Pan

Mix the cornstarch and the flour in a separate bowl and sprinkle over the fish and toss quickly with hands to coat. Toss into a large strainer with a handle and bat against hands to remove excess cornstarch mixture. Drop the coated seafood and lemons into the oil and cook until golden brown and crispy, about 1 1/2 to 2 minutes).

Ingredients you will need

Corn Starch

Seafood

Lemon

All Purpose Flour

Fish

Cooking Oil

Equipment you will use

Sieve

Bowl

Remove to a plate lined with paper towels to drain. Immediately repeat with the remaining lemons, and seafood and repeat the cornstarch trick. Season hot fried foods with salt and pepper and serve immediately.

Ingredients you will need

Salt And Pepper

Corn Starch

Seafood

Lemon

Equipment you will use

Paper Towels

Equipment

Ingredients

Servings:

454grams

fresh calamari, cleaned and drained 473milliliters

cornstarch 2liters

extra virgin olive oil, for frying 473milliliters

superfine (quick mixing) flour 2

lemons, cut into 1/8-inch thick slices, plus 2, cut into wedges 4smalls

blowfish tails, peeled 12

oysters, shucked and chilled 227grams

rock shrimp 4servings

Salt and pepper, to taste 227grams

sea scallops, cut in half across the diameter 4

tiny sole, peeled and gutted 113grams

whitebait, or other small fish to eat whole

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.