Creole-Spiced Frito Misto
Liquid Gold & The Iron Skillet: Foundations & Pantry
Drop the shrimp into a cast-iron skillet, let the hot oil spit across the stove, and watch the crust form. When Sicilian immigrants arrived in the Gulf South, they didn't discard the "bycatch" from the local shrimping boats; they recognized it as dinner. Substituting supermarket cornmeal for imported semolina and tossing Creole spices into a brown paper grocery bag, they adapted the Mediterranean fritto misto. Pull the shrimp hot and shatteringly crisp, squeeze a lemon over the grease-stained bag, and eat standing up.
Before you start
Thoroughly dry all seafood.
Use paper towels to remove excess surface moisture from the seafood; excessive water will rapidly drop the oil temperature and create a soggy crust.
Ingredients
- large shrimp1/2 lb
- squid1/2 lb
- firm white fish1/2 lb
- shucked oysters1/2 lb
- masa harina1 cup
- all-purpose flour1 cup
- Creole seasoning4 tbsp
- kosher salt1 tbsp
- peanut oil1 1/2 qt
- lemons2 large
Method
- 01
Heat the frying oil to exactly 360°F.
Pour the peanut oil into a heavy-bottomed cast-iron Dutch oven to a depth of about 3 inches, attach a deep-fry thermometer, and bring it up slowly over medium-high heat to prevent the oil from degrading prematurely.
- 02
Build the dredge in a large brown paper grocery bag.
Add the masa harina, all-purpose flour, Creole seasoning, and a generous pinch of kosher salt to the bag, giving it a quick shake to combine.
- 03
Coat the seafood in small batches.
Drop no more than a half-pound of seafood into the bag at a time, fold the top over tightly, and shake vigorously for 10 seconds to drive the seasoned flour into every crevice.
- 04
Fry the seafood until it floats and boasts a deep golden-brown crust.
Shake off the excess flour back into the bag and carefully lower the pieces into the hot oil; cook for 2 minutes for the squid, and 4 to 5 minutes for the fish and oysters, being careful not to overcrowd the pot.
- 05
Drain on a wire rack and season immediately.
Use a spider or slotted spoon to transfer the fried seafood to a wire rack set over a baking sheet, immediately dusting with an extra pinch of salt while the residual surface oil is still hot.
- 06
Serve immediately with fresh lemon wedges.
Fritto misto waits for no one; pile it high on a platter and eat it right away before the magic is gone.
Notes
Embrace the bycatch mentality.
The spirit of the dish is rooted in whatever is fresh and accessible. If squid is unavailable, domestic shrimp and quartered tilapia fillets work perfectly well.
Do not substitute standard coarse cornmeal for the masa.
Coarse cornmeal will burn in the oil and create an unpleasant gritty texture. If masa harina is unavailable, use a 50/50 mix of cornstarch and all-purpose flour to maintain the light, crispy ethos.
From Cook Southern Food.