Fritto Misto with Salsa Verde

By mdyess

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups semolina flour
• 3 cups buttermilk
• Canola oil for frying
• 1 lb. halibut, trimmed and cut into l-inch cubes
• 1 lb. baby calamari, bodies cut into l/2-inch
• rings, tentacles left whole
• Salt, to taste
• 1 lemon, trimmed and sliced 1/8 inch thick
• Salsa verde for serving (see related recipe at
• right)

Preparation

Step 1

In a bowl, stir together the all-purpose and semolina flours. Pour the buttermilk into a separate bowl. Set
aside.
Pour oil into a deep 6-quart saute pan fitted with a fry basket; be sure the oil does not reach more than
halfway up the sides of the pan. Heat the oil to 375°F on a deep-frying thermometer. Line a baking sheet
with paper towels.
Season the halibut and calamari with salt; set aside.
Working in batches, dip the lemon slices into the buttermilk and shake off the excess. Dip the lemon slices
into the flour mixture, coating all sides, and shake off the excess. Fry until golden and crispy, 2 to 3
minutes. Transfer the lemon slices to the prepared baking sheet and season with salt. Repeat the process
with the halibut and calamari.
Arrange the lemon slices, halibut and calamari on a warmed platter. Serve immediately with salsa verde.
Serves 6.