frito misto with spicy aioli

Frito misto is basically italy’s version of tempura. The batter is made out of white wine and club soda mixed with casava flour (I like to make mine on the lighter side - but you can sub in regular flour if you so choose). Seafood and veggies are dipped in the batter, and shallow fried in a cast iron pan.

Paired with a spicy aioli they make the perfect starter for any occasion, a course for the feast of seven fishes, or a football snack.

Ingredients:

1 1/2 cups casava flour

1/4 cup cornstarch

1/4 tsp ground black pepper

1 tsp salt

3/4 cup chilled white wine

1 cup chilled club soda

1/2 lb large shrimp

1/2 lb baby squid, rings and tenticles

1/2 zucchini, halved and sliced

1/2 bell pepper, seeded and sliced in thin rings

6 baby bella mushrooms

1/4 onion, sliced

2 tsp chili crisp

1/2 cup avocado mayo

1 clove garlic, minced

juice of 1 lemon

1 tsp caper brine

pinch of salt

Directions:

Whisk together casava flour, cornstarch, pepper, and salt.

Add in chilled liquid and whisk. Set aside.

Heat enough avocado oil to coat 1/4 inch of a large cast iron pan, over high heat.

Once oil is shimmering, working in batches, dip vegetables and seafood into batter, and shallow fry until batter is golden brown and fish is opaque. I like to move the veggies and seafood around a little bit before leaving to fry, to ensure they don’t stick, or lose too much batter. Place on a wire rack when remove from oil.

In the meantime, combine chili crisp, mayo, garlic, lemon juice, caper brine and pinch of salt.

Served fried seafood and vegetables with spicy aioli.