Fritto Misto with Aioli Genovese
Chef Tyler
Rated 5.0 stars by 1 users
Category
Fish
Cuisine
Italian
Servings
2-4
Prep Time
150 minutes
Cook Time
10 minutes
Indulge in Chef Tyler's Fritto Misto with Aioli Genovese, a crispy blend of seafood and vegetables served with a creamy garlic aioli. This dish promises a taste of Italy with its perfectly fried calamari, shrimp, and seasonal veggies, all complemented by the tangy richness of Aioli Genovese. Ideal for any occasion, it's a gourmet delight that brings Mediterranean flavors to your table.🍤🥒🍋
Ingredients
- 1 ounce pine nuts
- 6 tablespoons cornstarch
- ½ cup all purpose flour
- 1 whole egg
- ½-¾ cup club soda
- 1 zucchini
- 1 goldbar squash
- ½ pound shrimp
- 1 bunch broccolini
- 2 cups Panko breadcrumbs
- 2 bunches basil
- 3 garlic cloves
- 3 lemons
- 2 egg yolks
- 1 cup olive oil
-
S&P Seasoning, to taste
- 1 shot Vodka
- 2 quarts vegetable oil
-
S&P Seasoning, to taste
- Cutting board
- Knife
- ½ cup measure
- Large heavy-bottomed pot
- Metal strainer
- 2 sheet trays
- Paper towels
- 2 mixing bowls
- Blender
MISE EN PLACE 🔪
Directions
PREP 🥒
Preheat your oven to 350F.
- Place the vegetable oil into a heavy-bottomed pot and heat over medium heat.
- Spread the pine nuts on a sheet tray or pan and toast in the oven until golden, about 8 minutes.
- Combine the cornstarch and flour in a small bowl.
- Place the whole egg and ½ cup of club soda in a mixing bowl and whisk to combine.
Slowly incorporate the cornstarch and flour mixture into the eggs and soda water until just combined. Season with S&P Seasoning and whisk in 1 shot of vodka (feel free to take a shot for the chef, too!!). Feel free to add a little more soda water if the batter is too thick. This is the fritto misto batter.
- Transfer the batter to the freezer for 10 minutes to ensure the batter is thoroughly chilled.
- Next, we will make the aioli.
- Wash and pick the basil. Peel the garlic cloves. Reserve a few leaves of basil for frying.
Place the picked basil leaves, toasted pine nuts, garlic, juice and zest of 2 lemons, and a pinch of S&P Seasoning in a blender.
- Blend mixture until homogenous.
Add the egg yolks and turn the speed to low, then slowly stream in the olive oil until emulsified and thickened. Adjust the seasoning with S&P Seasoning. This is the Aioli Genovese!
- Slice the zucchini and goldar squash on the bias into ⅓ inch slices. Trim the broccolini. Slice the remaining lemon into wedges. Remove the shrimp from its packaging and pat dry.
- Spread the Panko onto a sheet tray.
HOW TO COOK 🍳
Turn the heat up on the oil to medium-high to bring the oil to 375F.
- Working one at a time, gently dip the vegetables into the batter, then shake off any excess batter and transfer onto the sheet tray covered in panko. Repeat with the shrimp.
- Ensure that each piece is evenly dipped and coated with panko.
- Working in small batches, transfer the veggies and shrimp to the hot oil and fry until golden brown and delicious, about 3-5 minutes.
Once fried, remove the items from the fryer, transfer to a sheet tray lined with paper towels, and lightly season with S&P Seasoning.
- Once everything is fried and delicious, plate up decoratively alongside the Aioli Genovese and lemon wedges. Enjoy your culinary trip to Liguria!!