Fritto Misto Amalfitano

  • ▢ 6 cups extra-virgin olive oil or more as needed
  • ▢ 2 cups canola oil or more as needed
  • ▢ 1 1/2 cups all-purpose flour (or substitute rice flour for gluten-free)
  • ▢ 1 cup cornstarch
  • ▢ Pinch of sugar
  • ▢ Pinch of cayenne pepper
  • Sea salt
  • ▢ Freshly ground black pepper
  • ▢ 2 lemons 1 thinly sliced and 1 cut into wedges
  • ▢ 1 pound squid cut into 1 1/2-inch (4-cm) pieces, or large shrimp, peeled and deveined
  • ▢ 4 ounces shucked oysters
  • ▢ 4 ounces bay scallops
  • ▢ 1/2 pound scrod, cod, or other mild white fish cut into 1 1/4-inch (3-cm) strips

DIRECTIONS While the oil is heating, in a wide, shallow bowl, combine the flour, cornstarch, sugar, cayenne, and 2 teaspoons each of salt and pepper. Dredge the lemon slices and the seafood in the flour mixture, shaking off any excess flour. 275°F (135°C). Cook until golden brown and crisp, about 5 minutes. Serve the fritto misto family-style on a platter or a newspaper-clad table along with the fried lemon wedges on the side for squeezing.

For the Calabrian Chile Aioli
2 egg yolks
2½ teaspoons Dijon mustard
2 teaspoons Calabrian chile paste, divided
1½ teaspoons sherry vinegar
2½ teaspoons distilled white vinegar
¾ teaspoons salt
⅓ cup extra-virgin olive oil
¾ cup canola oil

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.