Rachael Ray: Autumn Seafood Fritto Misto Recipe


Rachael Ray: Autumn Seafood Fritto Misto

Who said you have to make a visit to a fancy restaurant just to enjoy a delicious, gourmet seafood dish? You may be surprised to learn just how easy it is to prepare a seemingly expensive seafood dish at home, made just the way you like it. Rachael Ray’s Autumn Seafood Fritto Misto is essentially a platter full of battered and fried seafood and vegetables. Everything tastes better fried, right? Whether you have a tabletop fryer or not, you can prepare this dish whenever your heart desires. It’s time to put on your favorite pair of comfortable pants, play some fun music, and get to work in the kitchen. This dish is worth a night in!

To get the recipe, click next page.


Rachael Ray: Autumn Seafood Fritto Misto Recipe Ingredients

Rachael Ray: Autumn Seafood Fritto Misto Recipe

Rachael Ray’s Autumn Seafood Fritto Misto is the perfect dish to serve when you want a restaurant-style delight without leaving your house. (clemson / Flickr)

For the Batter:

  • 2 tsp baking powder
  • 2 C white wine
  • 2 1/2 C all-purpose flour
  • 1 tsp salt
  • 1/2 C seltzer
  • 16 jumbo shrimp – deveined, shelled, tail-on
  • 1 small butternut or delicata squash – halved, seeded, sliced into 1/4-inch half-moons
  • approximately 1 1/2 to 2 qts frying oil (safflower oil, canola oil, or olive oil blend)
  • 1 1/2 lbs sustainable white to light pink fish filets (sustainable cod or snapper) – cut into 2-inch chunks
  • 1 lb calamari bodies and tentacles – bodies cut into 1/2-inch rings
  • 1 zucchini – sliced thin on the bias

For Dredging:

To Serve:

  • parsley leaves
  • flaky sea salt
  • sage leaves
  • rosemary leaves
  • thinly sliced lemon
  • lemon wedges
  • chili flakes or hot sauce


Rachael Ray: Autumn Seafood Fritto Misto Recipe Directions

  1. Put the baking powder, flour, and salt in a large bowl and whisk in the wine and seltzer
  2. Let stand for 30-60 minutes
  3. Put the seafood on a large towel-lined sheet pan
  4. Heat oil in a large Dutch oven or tabletop fryer at 365 degrees
  5. Put the flour, Old Bay, salt and pepper in a shallow dish for dredging near the fryer
  6. Set up a rack topped with paper towels over a baking sheet to place the fried seafood on
  7. Work in small batches to dredge ome of the seafood lightly, then dip in the batter right before placing in the hot oil
  8. Fry until crispy and golden, then remove and drain on the towel-lined rack
  9. Sprinkle with flaky sea salt and some chili flake
  10. When all the seafood is done, dredge the squash and zucchini, then coat in the batter and fry to golden
  11. Fry the herbs and sliced lemon last, the same way, until crispy
  12. Arrange piles of seafood and vegetables on parchment or butcher paper
  13. Scatter the fried herbs and lemon slices among the seafood
  14. Put the lemon wedges on the side
  15. Pass hot sauce at the table


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