This post is sponsored by Alaska Seafood Marketing Institute. I’m thrilled to be partnering with ASMI to share a series of delicious recipes highlighting sustainable, wild-caught seafood from Alaska.
When my husband and I spent time in Italy on our honeymoon, we had an amazing fritto misto in Venice. I’d never heard of the dish before, but it’s basically a variety of crispy fried seafood and vegetables served with lemon wedges and a delicious sauce for dipping—kind of like an Italian tempura. Fritto misto means “mixed fry” in Italian.
For the second recipe in my ongoing partnership with Alaska Seafood Marketing Institute, I’m thrilled to share this amazing gluten-free fritto misto made with Alaska seafood. It’s a wild caught, homemade spin on what we ate in Italy, and it’s even better than the restaurant version!
This gluten-free fritto misto features Alaska spot prawns, which are some of the best shrimp I’ve ever eaten, alongside Alaska scallops and Alaska cod or pollock. (In case you missed it, I shared a favorite fall recipe with scallops several weeks ago: pumpkin alfredo with seared Alaska scallops. Hope you give that one a try, too, if you’re a scallop fan like me!)
To go with all the sustainable seafood in our fritto misto, we also have a few vegetables—red onion, sweet potato, and green beans—and a creamy lemon aioli. The smooth sauce contrasts perfectly with the crispy seafood and vegetables. This festive platter has something for everyone, and is the ideal way to incorporate seafood into your holiday celebrations.
Eating seafood on Christmas Eve is actually an Italian tradition (called Feast of the Seven Fishes), and this is a great way to make Alaska seafood part of your family traditions.
As I mentioned in my last post, all Alaska seafood is sustainably wild caught. This has been part of state law since 1959, but sustainable, wild-caught seafood was the policy even before Alaska became a state! The shrimp, scallops, and white fish in this recipe are a great source of Omega 3 fatty acids, and the cod is also rich in B vitamins. I also love these three seafood choices for this dish because they’re mild in flavor but also rich, so even kids and picky eaters are likely to enjoy them.
If you’re intimidated by recipes for fried food, don’t be! This gluten-free fritto misto has a few components, but it’s simple to put together and so worth the effort. We’re shallow frying instead of deep frying, so we won’t need gallons of oil, and all the ingredients are paleo friendly.
Here’s how to make it: first whip up the easiest lemon aoili by mixing mayonnaise, garlic, and lemon juice. Then whisk together a light batter of tapioca flour, cassava flour, baking powder, seasonings, and club soda. The tapioca flour helps the mixture bind to the seafood and vegetables and makes for an extra crispy breading, and the baking powder and club soda keep the coating nice and light.
Heat some avocado oil in a large pan, then simply dip and fry your seafood and veggies in batches. Then, arrange on a platter with lemon wedges and a shower of sea salt, and you’re ready to celebrate.
I hope you’ll make this gluten-free fritto misto with Alaska seafood part of your family’s holiday festivities this year! Find more recipes with wild-caught Alaska fish and shellfish here.
For the lemon aioli:
- 2/3 cup mayonnaise
- 1 small clove garlic, grated
- 1-2 tablespoons lemon juice, to taste
For the batter:
- 1 cup tapioca flour
- 1/2 cup cassava flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1 cup club soda
For the fritto misto:
- Avocado oil for frying (about 2 cups)
- 1/2 pound Alaska spot prawns, peeled (leave tails on if desired)
- 1/2 pound Alaska scallops
- 1/2 pound Alaska pollock or cod fillet, cut into bite-size pieces
- 1 large red onion, thickly sliced and separated into rings
- 1 large sweet potato, cut into thin sticks
- 1/2 pound green beans, trimmed
- Lemon wedges
- Sea salt
- To make the lemon aioli, mix the mayonnaise, garlic, and lemon juice in a small bowl. Taste and add more lemon if desired.
- To make the batter, whisk the tapioca flour, cassava flour, baking powder, salt, paprika, garlic powder, and pepper in a large bowl. Add the club soda and whisk until smooth.
- To make the fritto misto, add oil in a large, deep skillet until it reaches a depth of about an inch. Heat the oil to 375°F. Line a large baking sheet or tray with paper towels. Dip the seafood and vegetables into the batter in batches and add them to the hot oil, being careful not to overcrowd the pan. Fry until golden brown on the bottom, then gently flip and fry until golden brown on the second side. Transfer to the towel-lined baking sheet and repeat with the remaining seafood and vegetables, making sure to give the oil a minute to heat back up between batches.
- Sprinkle with sea salt and serve hot with lemon wedges for squeezing and lemon aioli for dipping.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 518 Total Fat: 23g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 156mg Sodium: 1379mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 4g Sugar: 6g Sugar Alcohols: 0g Protein: 35g
This post is sponsored by Alaska Seafood Marketing Institute. Thank you for supporting the sponsors that help keep A Calculated Whisk cooking!