Originally published October 18, This is a unique approach to frying fish with unique results. I began by frying the lemons. They emerged from the fryer crisp but juicy. These were absolutely wonderful. I think I could have eaten a plate of the lemons all by themselves. When I placed the lemons in the oil, the flour mixture did disperse a bit. The fish fried up into a lightly crisp, nongreasy, flavorful piece of cod. Eat some of the lemons and fish together.
They are a great combo. These lemons would also be fabulous on their own served as is or with some powdered sugar for a sweet finish. This recipe works perfectly as written. I did a batch with Wondra flour and another with rice flour due to being on a gluten-free diet.
My husband tried both and felt there was very little difference between them; if anything, he felt the seafood that was coated with the rice flour was even lighter than the seafood coated with Wondra. The scallops especially were tremendously moist and juicy. We ate it as an antipasto but made a meal out of it. The reason I DID like using the flour was that it was much more like southern European-style, where there is barely any batter.
This is absolutely not your typical American fried fish. Even after the fried seafood turned cold, it kept its crispness. I used flounder, cod, walleye, and swai fillets.
If you make this recipe, snap a photo and hashtag it LeitesCulinaria. Cook Time 30 mins. In a food processor, blend the egg yolks, mustard, miso, Sriracha, lemon juice, and vinegar. With the machine running, slowly drizzle in the oil until a thick mayonnaise forms. Transfer to a bowl and refrigerate until needed. Pour enough oil into a 6-quart heavy-bottomed pan to reach a depth of at least 2 inches. Heat the oil to F. In a large bowl, whisk together the rice flour, baking powder, and salt.
Pour in the white wine and water, and gently whisk until a smooth batter forms. This should take about 2—3 minutes. If your pan is not very big, you may need to cook in smaller batches. Arrange the golden seafood on a platter and season with salt and pepper. Serve piping hot with lemon wedges. This recipe is from Made in Italy with Silvia Colloca. To find out more about the show , check out the episode guide , or scroll through Silvia's recipes. Sign out.
The Cook Up recipes. Korean at home. Previous Next Show Grid. Previous Next Hide Grid. Make the aioli: In a food processor, blend together the egg yolks, Dijon mustard, 1 teaspoon of the Calabrian chile paste, vinegars and salt. With the machine running, slowly drizzle in the oils until a thick mayonnaise forms.
Transfer to a bowl and stir in the reserved Calabrian chile paste. Make the fritto misto: Pour enough oil into a 6-quart pan to reach a depth of at least 2 inches.
In a large bowl, whisk together the rice flour, baking powder and salt. Add the white wine and water, and stir until a smooth batter forms. Add more rice flour or water if necessary until you achieve a thin pancake batter-like consistency. One at a time, dip the seafood and vegetables into the batter and tap off any excess against the side of the bowl, so only a thin layer remains.
Fry in batches for 2 to 4 minutes until crisp and lightly golden. Drain on a towel-lined plate and season with salt.
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