il fritto misto

Join me several times weekly on CreateTV + plus check local PBS listings

Inspiration - Italy - serving up fritto misto Venetian style tonight. Located right in the Academia area of Venice is my favorite Trattoria where all the gondoliers eat. It's simple fast, fresh and fills up fast, but not with tourists. Tip: It's a good indication if you see locals eating there. It's a great sign if you are the only non-local in a restaurant. I try to stay off the beaten path for an authentic international dining experience, rather than the obvious popular tourist spots.

Here's a little bit of Venice for you to serve up. The recipe is simple. The secret is all in the freshness of the seafood you buy at the market. Buon Appetito!

fish-market-venice4.jpg
fish-market-venice1.jpg
market-venice-fish8.jpg
fish-market-venice2.jpg

Pics from the Fish Market - Mercato Minuto, Venice Italy.

fritto.jpg

Fritto Misto

This recipe may be used for Calamari, Cod, Smelts, Flounder, Shrimp and Scallops.

Makes 8-10 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 pounds mixed seafood

2 cups flour

Olive oil

Thyme

Oregano

3 lemons, cut into wedges

Sea salt, to taste

Sprinkle raw seafood with olive oil, thyme and oregano. Marinate for ten minutes, then roll the fish in flour and fry the pieces in moderately hot oil until they are lightly browned on the outside. Drain seafood well, sprinkle with coarse sea salt. Serve immediately with lemon and optional, spicy tomato sauce.