Deep-fried fish and vegetables

Deep-fried fish and vegetables

Fritto misto da romano

By
From
Venice
Serves
6-8
Photographer
Helen Cathcart

Marco is the chef in charge of frying at Da Romano, an old traditional restaurant on the pretty island of Burano. He uses ‘00’ flour to coat the fish and vegetables alike, and tosses the fritto misto on to absorbent yellow food paper just before they are served on huge oval plates carried by smart waiters in white jackets and bowties. For a classic batter perfect for frying just fish.

Ingredients

Quantity Ingredient
seed oil, for deep-frying
500g ‘00’ flour
500g vegetables, cut into bite-size batons, (see note)
500g mixed seafood, cleaned and cut into bite-sized pieces
fine salt, to serve
lemons, halved, to serve
400ml milk
or 400ml water

Method

  1. Heat the oil in a large high-sided frying pan or deep-fat fryer to around 175°C or hot enough to make a small piece of bread sizzle when it hits the fat. Sift the flour into a large bowl and line another large dish with paper towels. Pour the milk into a third bowl and put the vegetables and seafood, a few at a time, into the milk to soak for 1–2 minutes. Lift them out with a slotted spoon giving it a couple of taps to drain most of the liquid. Put them into the flour and toss them with your hands. Gently place them into the hot oil and cook for around 2 minutes or until golden brown. Drain in the bowl lined with paper towels. Scatter with fine salt and serve with some halved lemons.

Note

  • Try using artichokes, red pepper, carrot, courgette, aubergine and cauliflower.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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