Seafood Medley Fritto Miso

From Harvest of the Sea Kitchens

Ingredients:

1 lb. Seafood Medley – completely thawed*

1 c. drained artichoke quarters

1 lemon sliced into wedges for serving

Kosher salt for finishing 

Vegetable or canola oil for frying

Dredge

1 c. all-purpose flour

½ c. corn starch

½ c. semolina flour

1 tsp. fine salt

1 tsp. black pepper

1 tsp. garlic powder

1 tsp. onion powder

Method

Completely thaw the Seafood Medley ensuring there is no ice remaining (see below). In a Dutch oven, deep heavy bottom pot, or deep fryer, heat oil to 350 degrees. Separate the mussel meat and discard the shell. Combine the dredge ingredients ensuring it is evenly mixed. Working in ½ cup batches, evenly coat the seafood and artichokes with the dredge mix and shake off any excess. Carefully fry for 2 minutes, remove and transfer to a tray lined with a paper towel. Finish with a sprinkle of kosher salt. Serve on a platter with fresh lemon wedges and your favorite aioli, marinara, or diablo sauce. 

Tips

-       In addition to artichokes, you can dredge any vegetable and fry to serve with your misto such as zucchini or squash sticks, onions, scallions, or shallots, even eggplant and sweet peppers. 

-       You can serve the lemon in fresh wedges, or slice into wheels and fry as well

-       Always fry in small batches so the oil temperature does not drop. As you fry, keep finished batches in the oven set to 250 degrees until serving time.

*Safely thaw Seafood Medley by transferring desired amount of product into a container and thawing in the refrigerator overnight.