Fritto misto just means “mixed fried food” in Italian. Doesn’t everything sound better in Italian? This batter is super light tasting. Use whatever seafood and fish you like and mix in some veggies too! Make the Chile and Lemon Mayonnaise into a vinaigrette by omitting vegetable oil. Substitute 1 tsp. of Dijon mustard for the egg yolk. Reduce the olive oil to 1/3 cup and increase the lemon juice to ¼ cup and vinegar to 2 tsp.
Chile and Lemon Mayonnaise
In a large bowl, add cornstarch, all purpose flour and cake flour. Mix to combine. Lightly mix with a spoon or fork together while adding the sparkling water. Mix only until incorporated, adding enough water to create a light batter. Season the mixture with salt and pepper. Set aside for about 30 to 60 minutes covered and refrigerated to rest.
In a medium bowl whisk the egg yolk until creamy. Continue to whisk, adding vinegar and lemon juice. Continue to whisk and slowly add the olive oil and vegetable oil. (Alternatively you can make the mayonnaise in a blender or food processor if you like.) When the mixture is creamy thick and emulsified, add the garlic, chile, capers and fresh parsley. Season the mixture with salt and pepper. Serve with the fried seafood and vegetables.
Pat the seafood dry on paper towels. In a large bowl, add 1 ¼ cup all purpose flour and ½ cup cake flour. Mix to combine. Season the flours with salt and pepper.
Working with 4 or 5 pieces of seafood and/or vegetables at a time, dip each piece into the flour to coat. Dip into batter. Carefully place into the hot oil for 2 to 3 minutes, turning once during the cooking time. Transfer onto paper towel and let drain for a few seconds. Serve hot. Serve with Chile and Lemon Mayonnaise.