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.
Posted in: Appetizers, Entrees, Summer