Caribbean Chinese Style Seafood Fritto Misto

Ingredients

In this Caribbean Chinese adaptation of the traditional Italian fritto misto, we infuse the dish with the vibrant flavors of Caribbean cuisine and the bold spices of Chinese cooking. The original Italian version typically includes a variety of seafood such as shrimp, calamari, and fish, which remains unchanged. However, we introduce Caribbean spices and herbs, along with Chinese cooking techniques, to create a unique fusion dish that combines the best of both worlds. We alse have the original recipe for Fritto misto, so you can check it out.

• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1 pound (450g) calamari, cleaned and sliced into rings 1 pound (450g) calamari, cleaned and sliced into rings
• 1 pound (450g) white fish fillets, cut into bite-sized pieces 1 pound (450g) white fish fillets, cut into bite-sized pieces
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/2 cup (60g) cornstarch 1/2 cup (60g) cornstarch
• 1 teaspoon Caribbean spice blend (such as jerk seasoning) 1 teaspoon Caribbean spice blend (such as jerk seasoning)
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying
• Lime wedges, for serving Lime wedges, for serving
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 35g, 1g
• Protein: 30g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, cornstarch, Caribbean spice blend, Chinese five-spice powder, and salt.
2. 2.
   Heat vegetable oil in a deep frying pan or pot to 350°F (180°C).
3. 3.
   Dredge the shrimp, calamari, and fish in the flour mixture, shaking off any excess.
4. 4.
   Carefully place the coated seafood into the hot oil, frying in batches to avoid overcrowding the pan.
5. 5.
   Fry the seafood for 2-3 minutes, or until golden brown and crispy.
6. 6.
   Using a slotted spoon, transfer the fried seafood to a paper towel-lined plate to drain excess oil.
7. 7.
   Repeat the frying process with the remaining seafood.
8. 8.
   Serve the Caribbean Chinese Style Seafood Fritto Misto hot, garnished with fresh cilantro and accompanied by lime wedges for squeezing over the seafood.

Treat your ingredients with care...

• Shrimp — Ensure the shrimp is peeled and deveined before using in the recipe.
• Calamari — Clean the calamari thoroughly, removing any innards and cartilage, before slicing into rings.
• Fish — Use a firm white fish such as cod or haddock for best results.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the flour mixture.
• Serve the fritto misto with a side of sweet chili sauce or soy sauce for dipping.
• Make sure the oil is hot enough before frying to achieve a crispy texture.
• Do not overcrowd the pan while frying to ensure even cooking.
• Serve the dish immediately after frying for the best taste and texture.

Serving advice

Serve the Caribbean Chinese Style Seafood Fritto Misto as a main course alongside steamed rice or noodles. Alternatively, it can be served as an appetizer or part of a seafood platter.

Presentation advice

Arrange the fried seafood on a platter, garnished with fresh cilantro leaves. Serve with lime wedges on the side for squeezing over the seafood. For an elegant touch, serve the fritto misto in individual serving baskets lined with banana leaves.