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frying Italian
Batter-Fried Shrimp and Calamari 

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Frutti di Mare in Pastella

Wherever you find seafood in Italy, you will find cooks frying it in a crispy batter. This batter is made with eggs and yeast, which gives the crust a light, airy texture, golden color, and good flavor. Though I use olive oil for most cooking purposes, I prefer a tasteless vegetable oil for frying.

Yield: Makes 6 servings

Ingredients

  • 1 teaspoon active dry yeast or instant yeast
  • 1 cup warm water (100 to 110°F)
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 pound small shrimp, shelled and deveined
  • 8 ounces cleaned calamari (squid)
  • Vegetable oil for frying
  • 1 lemon, cut into wedges

Directions

1. In a medium bowl, sprinkle the yeast over the water. Let stand 1 minute or until creamy. Stir to dissolve.

2. Add the eggs to the yeast mixture and beat well. Stir in the flour and salt. Beat with a whisk until smooth.

3. Rinse the shrimp and calamari well. Pat dry. Cut the calamari crosswise into ½-inch rings. If large, cut the base of each group of tentacles in half.

4. In a deep heavy saucepan, pour enough oil to reach a depth of 2 inches, or if using an electric deep-fryer, follow the manufacturer’s directions. Heat the oil to 370°F on a frying thermometer or until a drop of the batter placed in the oil sizzles and browns in 1 minute.

5. Stir the shrimp and calamari into the batter. Remove the pieces a few at a time, letting the excess batter drip back into the bowl. Very carefully place the pieces in the hot oil. Do not crowd the pan. Fry, stirring once with a slotted spoon, until golden brown, 1 to 2 minutes. Remove the seafood from the pan and drain on paper towels. Fry the remainder in the same way. Serve hot with lemon wedges.


© 2004 Michele Scicolone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/6 cup vegetable oil per serving.

541kcal (27%)
76mg (8%)
17mg (29%)
68mcg RAE (2%)
310mg
50mg
26g
0g
2g
20g
273mg (91%)
542mg (23%)
3g (17%)
40g (62%)
3mg (19%)
 

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