6 -
20 mins
25 mins
45 mins
Ingredients
For Frying
- High Heat Oil (grapeseed, vegetable, canola) 1 ½ l
For the Sauce
- Mayonnaise 360 g
- Dijon Mustard 4 tbsp
- Lemon Juice 2 tbsp
- Kosher Salt 2 pinch
For the Batter
- Cake Flour 270 g
- Cornstarch 80 g
- Cornmeal 60 g
- Garlic Powder 2 tsp
- Baking Powder 2 tsp
- Kosher Salt 2 pinch
- Black Pepper (freshly ground) 20 turns
- Soda Water 450 ml
For the Seafood Medley
- Fresh Oysters (shucked) 12
- Shrimp (shell off, deveined) 12
- Baby Calamari Rings 12
- Baby Calamari Tentacles 12
- Fish (cut into bite size) 110 g
For Garnishing
- Lemon Wedges 12
- Lemon (halved or wedges) 2
Tools that you will need
General Equipment
- 5qt (5L) Pot
- Mixing Bowls
- Paper Towel (as needed)
- Slotted Spoon
- Tray or Large Plate
Cooking Steps Prep Cooking
Prepare the Probe
Insert the probe in the clip attached to the side of the pot making sure the tip doesn't touch the bottom.
Measure and Add the Oil
| High Heat Oil (grapeseed, vegetable, canola) | 1 ½ liters |
1. Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Heating up and Frying and set the temperature to 176°C.
2. Prepare the Dijonaise Sauce
Whle the oil preheats, whisk all ingredients together and set aside.
| Mayonnaise | 360 grams |
| Dijon Mustard | 4 Tbsps. |
| Lemon Juice | 2 Tbsp. |
| Kosher Salt | 2 pinch |
3. Prepare the Batter
Mix all the ingredients in a large bowl and set aside.
| Cake Flour | 270 grams |
| Cornstarch | 80 grams |
| Cornmeal | 60 grams |
| Garlic Powder | 2 tsp. |
| Baking Powder | 2 tsp. |
| Kosher Salt | 2 pinch |
| Black Pepper | 20 turns |
| Soda Water | 450 ml |
4. Season the Seafood
Sprinkle with salt and mix well, then set aside.
| Prepared Seafood | all |
| Kosher Salt | as needed |
5. Batter and Fry the Seafood
Add between 8-12 pieces of seafood into the batter at the time. Once the pieces are coated add to the fryier. Fry each batch for 3-4 minutes or until golden brown.
6. Remove the Seafood
Using a slotted spoon remove the seafood to a paper towel-lined tray. Continue frying the remaining seafood, then turn the burner off.
7. Season and Serve while Warm
Sprinkle some salt over the fritto misto and serve alongside the dipping sauce. Add some lemon wedges if desired.
| Dijonnaise | as needed |
| Lemon (halved or wedges) | 8 |
| Kosher Salt | as needed |
Finished cooking!
Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!
