Sunday, March 7, 2010


Fritto Misto de Mare

Vegetable oil, for frying
16 ounces mixed seafood
(shrimp, squid,cuttlefish,mussels)
1 cup all-purpose flour
1 tsp Tony Chacheres creole spice
Salt and freshly ground black pepper
1 bunch fresh curly parsley
Maldon or other sea salt
Lemon wedges, for plating

Heat the oil for frying in a deep-fat fryer to about 400 degrees F.
Put the seafood and the seasoned flour into a plastic bag, and toss everything around to coat the fish.Shake the excess flour by turning out the whole bag into a metal sieve, and then plunge the seafood into the oil. Cook for about 3 minutes or until they look crispy and tempting - though I can see that for a squeamish generation, the idea of eating various seafood, might not tempt. How wrong they are, if that's the case.Turn them out onto paper towels, and while the seafood is losing any excess oil (we want desirable crunch) throw in a small handful of parsley leaves to deep-fry; watch out, it will spit. (A splatter guard is useful. Not charming, but useful.) When they have turned a very dark green, drain and serve with the whitebait, well sprinkled with sea salt and surrounded with lemon wedges.


  1. Yummy! I love frito misto! Thank you!

  2. Looks yummy, thanks for using Tony's!!

    Cindy Ardoin, Tony Chachere's, Food Scientist