Crispy Italian Seafood Medley

Ingredients

• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 250g (8.8 oz) calamari rings 250g (8.8 oz) calamari rings
• 250g (8.8 oz) small fish fillets (such as smelt or whitebait) 250g (8.8 oz) small fish fillets (such as smelt or whitebait)
• 150g (5.3 oz) all-purpose flour 150g (5.3 oz) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 250ml (1 cup) sparkling water 250ml (1 cup) sparkling water
• Vegetable oil, for frying Vegetable oil, for frying
• Lemon wedges, for serving Lemon wedges, for serving
• Sea salt, for serving Sea salt, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 35g, 1g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt.
2. 2.
   Gradually pour in the sparkling water while whisking the mixture until a smooth batter forms.
3. 3.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
4. 4.
   Dip the seafood pieces into the batter, ensuring they are evenly coated.
5. 5.
   Carefully place the coated seafood into the hot oil, frying in batches to avoid overcrowding the pan.
6. 6.
   Fry for 2-3 minutes, or until the seafood turns golden and crispy.
7. 7.
   Using a slotted spoon, transfer the fried seafood to a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Crispy Italian Seafood Medley with lemon wedges and a sprinkle of sea salt.

Treat your ingredients with care...

• Shrimp — Ensure the shrimp are peeled and deveined before using in the recipe. For extra flavor, marinate the shrimp in a mixture of lemon juice, garlic, and olive oil for 30 minutes before coating them in the batter.
• Calamari — To achieve tender calamari, it's important not to overcook them. Fry the calamari for only 1-2 minutes until they turn opaque and curl up.
• Small fish fillets — If you can't find smelt or whitebait, you can substitute them with other small fish fillets such as sardines or anchovies. Make sure to remove any bones before coating them in the batter.

Tips & Tricks

• For an extra crispy texture, you can add a tablespoon of cornstarch to the batter.
• Serve the Crispy Italian Seafood Medley immediately after frying to maintain its crispiness.
• Experiment with different seafood options to create your own unique combination.
• If you prefer a lighter version, you can also bake the coated seafood in the oven at 200°C (400°F) for 15-20 minutes.
• To make the dish more aromatic, add a pinch of dried herbs such as oregano or thyme to the batter mixture.

Serving advice

Serve the Crispy Italian Seafood Medley as an appetizer or a main course. Accompany it with lemon wedges and a sprinkle of sea salt for an extra burst of flavor. Pair it with a fresh green salad or crusty bread to complete the meal.

Presentation advice

Arrange the Crispy Italian Seafood Medley on a platter, garnishing it with fresh herbs such as parsley or basil for a pop of color. Serve it alongside the lemon wedges and sea salt to enhance the visual appeal. Consider using a rustic-style serving dish to evoke the charm of Italian coastal cuisine.