1/2 pound Cleaned squid 3/4 cup Flour 1 Fillets sole
cut in 1" 1 cup Water pieces 2 teaspoon Olive oil 1/2 pound Shrimp :
shelled & deveined Egg whites -- stiffly beaten 2 teaspoon Lemon juice Oil for frying 3 teaspoon Flour Wash and dry the seafood. Sprinkle with lemon juice and salt. Dust with about 3 T of flour. Sift remaining 3/4 C flour and pinch of salt into a small bowl. Blend in water and olive oil. Allow to stand at room temperature for 1 hour. Fold in beaten egg whites. Heat 2" of oil to 375 in an electric skillet. Dip seafood in batter and fry a few pieces at a time for 1 minute, or until golden. Drain on paper towels. Keep warm in a 200 degree oven until all are cooked. Converted by MMCONV vers. 1.00
How To make Fritto Misto's Videos
Seafood & Vegetable Fritto Misto with Pistachio Dip Capri Style
Fritto Misto - Fried Seafood | John Quilter
Word up, YouTube! Check out my delicious recipe for an Italian dish called 'fritto misto' - it's seafood, fried. Really simple - really tasty. My version of seafood fritto misto is a combo of squid, prawns and samphire, but you can experiment with all kinds of seafood and vegetables. Serve it with a lemon mayo for a mega delicious fried fishy treat. What would YOU pay for it? Comment below.
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I'm a British chef, entrepreneur and make films about food on YouTube. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
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Fritto Misto - Fried Seafood | John Quilter
John Quilter
Recipe of the Week Fritto Misto (Mixed Fry) CLAMS
How do you like to prepare your clams... How about a Fritto Misto? To put it in layman's terms... Mixed Fry It is sooooo Good, you have to try this!!
Here is your Recipe of the Week, from Thursday night’s show. The ingredients are listed here, simply click the link and watch Chef O'Neill and Sheri take you step by step through the process. Enjoy-
Fried Clam Dredge- 1/2 Cup Panko 1/2 Cup Corn Flour 1/2 Cup ap Flour Salt and Pepper to Taste
Lemon Garlic Aioli- 3 Garlic Cloves Juice of 2 Lemons Plus Zest 2 Yolks 1 1/2 Cup Oil 1 Tbsp Dijon or Brown Mustard Water to thin consistency Salt and Pepper to taste
Chef Alex Guarnaschelli cooks up seaside Fritto Misto from her restaurant Driftwood Room in Miami Beach.
Fritto misto di pesce: la frittura perfetta e la scapece per conservarla secondo Pasquale Torrente
La frittura di pesce è un piatto semplice dove a fare la differenza, oltre a una grande materia prima, sono pochi gesti tecnici imprescindibili. Pasquale Torrente, autentico cuoco di mare del Convento a Cetara, illustra tutti gli accorgimenti per ottenere un fritto perfetto e spiega anche il procedimento della scapece, tecnica tradizionale napoletana per conservare il pesce fritto avanzato. Calamari, triglie, sogliole, gamberetti e le immancabili alici per un fritto misto che è un gesto d'amore.
In collaborazione con Frienn di Olitalia
2:16 Scelta e pulizia del pesce/Choice and cleaning of fish 3:49 Frittura del pesce/Frying fish 6:55 Tecnica di conservazione (Scapece)/Conservation technique (Scapece)
Guarda il pollo fritto in un 2 stelle Michelin Italiano:
Scopri anche la ricetta della pizza fritta di Gino Sorbillo:
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Fried Seafood. Top Cooking Skills. Italian Street Food
Peperò, Pepper Street Food Festival in Carmagnola near Turin, Italy - Fiera del Peperone
Thanks for cooperation to : PescheriaLoScoglio.net