Servings: 6 to 8
Who doesn’t love a plate of perfectly fried fresh seafood? When I visited Amalfi last summer, I ordered the fritto misto every night. The preparation was simple yet perfect.
Combine the garlic and onion powders, salt, and white pepper in a large bowl. Add the wine, and stir to combine. Add the seafood, and toss gently to coat. Cover and marinate in the refrigerator for 1 hour (not longer).
Clip a candy or deep-fat thermometer to the side of a medium Dutch oven, and pour the oil into the pan to measure 2 to 3 inches deep. Heat over medium-high heat to 350°F.
Put the flour in a shallow bowl. Remove the seafood from the refrigerator and drain. Sort the seafood by type (calamari, cod, and shrimp). Toss each seafood type, a few pieces at a time, in the flour, then transfer to a fine-mesh strainer. Shake the strainer to remove excess flour.
Fry the seafood by type until crisp, golden brown, and cooked through, 2 to 3 minutes. Transfer to a baking sheet lined with paper towels, and salt lightly.
Arrange the fish on a platter, and serve with the fried basil, lemon wedges, and aïoli.
To fry basil leaves, cook the leaves in a small skillet in hot vegetable oil until crisp but still green, 5 to 10 seconds on each side. Drain on paper towels.
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