Frito misto- mixed fried seafood and vegetables

Every culture does fried food, but Italian cooks do it especially well. The concept of fritto misto (mixed fried things) can apply to vegetables, fish or meat. Here, with a beautiful assortment of shellfish, the only requirement is that everything be spanking fresh. In Italy, fritto misto is nearly always served as a first course. It is especially nice in bite-size pieces, to precede a meal as a stand-up antipasto.

 

For the batter:

• 1 cup all-purpose flour
• ½ teaspoon salt
• 1 cup white wine
• ¼ cup seltzer or club soda

For the dredging:

• 1 cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper

For the fritto misto:

• 4 cups vegetable oil, or a mixture of olive oil and vegetable oil
• ½ pound medium shrimp, peeled
• 1 pound cleaned baby squid, cut in 1/2-inch pieces
• ½ pound bay scallops
• 1 pound mussels, steamed and shucked
• 1 pound white bait or smelt
• 1 lemon, sliced very thin
• 1 bunch scallions, trimmed to thin, 4-inch lengths
•  Sea salt
•  Pinch of crushed red pepper for garnish, optional
•  Parsley sprigs or chopped parsley for garnish, optional
•  Lemon wedges
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