Rock Shrimp and Fennel Fritto Misto

For the Beer Batter:

  • 3/4 cup cornstarch
  • 3 cups cake flour
  • 2 tsp baking soda
  • 1 tsp kosher salt

For the Shrimp:

  • 1 lb rock shrimp
  • 1 bulb fennel, sliced into thin slices
  • 1 lemon, sliced into thin wheels
  • 1/2 cup flour
  • Beer Batter (above)

Combine 3 parts mix with 2 parts beer.

Heat a large pot of oil (peanut or canola) to 375°F.  Do not fill the pot over half way.  In a large bowl, toss the shrimp, fennel and lemon wheels in the 1/2 cup flour to dredge them.  Discard excess flour.  Place dredged ingredients into the batter.  Remove them with a slotted spoon and transfer them into the oil.  Fry for approx 4-7 minutes or until the outsides are brown and inside is cooked.  Remove from oil and place in a paper towel lined bowl.  Season with salt and pepper.  Serve immediately with aioli.

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