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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.

Ingredients

1 tsp. garlic powder
1 tsp. onion powder
1 tsp. kosher salt
1 tsp. white pepper
1 cup dry white wine
1 lb. calamari, cleaned, bodies cut into 2-inch rings, tentacles detached
1-1/2 lb. cod loin, cut into 1-1/4-inch-wide strips
1 lb. extra-large shrimp, shelled and deveined (26 to 30 per lb.)
6 to 7 cups canola or other neutral oil
9 oz. (2 cups) self-rising flour
Fried basil leaves, for serving (see Tip, below)
Lemon wedges, for serving
Aïoli, for serving

Calories (kcal) : 120
Fat Calories (kcal): 50
Fat (g): 5
Saturated Fat (g): .5
Polyunsaturated Fat (g): 1.5
Monounsaturated Fat (g): 3
Cholesterol (mg): 130
Sodium (mg): 135
Carbohydrates (g): 5
Fiber (g): 0
Sugar (g): 0
Protein (g): 9

Preparation

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.

Tip

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.