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Fritto Misto with Celsius°Cooking™

45 mins - Total Time
- Time of day
6 - Servings

A tasty recipe for Fritto Misto, ideal for a light dinner or fun lunch. We added cornmeal to the batter for extra texture and a light mustard mayo to dip in!

Fritto Misto with Celsius°Cooking™

45 mins - Total Time
- Time of day
6 - Servings
DOWN TO RECIPE

A tasty recipe for Fritto Misto, ideal for a light dinner or fun lunch. We added cornmeal to the batter for extra texture and a light mustard mayo to dip in!

20 min Prep Time 25 min Cook Time 45 mins Total Time

Choose number of servings

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 Step

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.

Mayonnaise360 grams
Dijon Mustard4 Tbsps.
Lemon Juice2 Tbsp.
Kosher Salt2 pinch

3. Prepare the Batter

Mix all the ingredients in a large bowl and set aside.

Cake Flour270 grams
Cornstarch80 grams
Cornmeal60 grams
Garlic Powder2 tsp.
Baking Powder2 tsp.
Kosher Salt2 pinch
Black Pepper20 turns
Soda Water450 ml

4. Season the Seafood

Sprinkle with salt and mix well, then set aside.

Prepared Seafoodall
Kosher Saltas 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.

Dijonnaiseas needed
Lemon (halved or wedges)8
Kosher Saltas needed

Finished cooking!

Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!