Ingredients:
12 shrimp (31-35), peeled and cleaned ,
6 oz. calamari, cut to rings,
4 oz. salmon fillet, diced to 1" cubes,
20 mussels, out of the shell,
4 oz. cod fillet, diced,
2 large eggs,
1 cup all-purpose flour,
1 cup milk,
1 tsp. minced garlic,
1 tsp. chopped dill,
1/2 tsp. lemon-pepper seasoning,
2 tsp. salt.
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Recipe: Mix together the eggs, flour and milk to make thick batter. Optional - add some beer to the batter if desired. In a mixing bowl, combine the seafood, garlic, dill, lemon-pepper and salt. Mix well. Dust the seafood lightly in flour and dip it in the batter. Preheat a deep-fryer to 375 F. and fry the seafood antipasto until golden and crispy. Remove the seafood from the fryer and place it on tissue paper for a minute to remove the excess oil. Serve the fritto misto di mare as an appetizer in a platter with little sauce bowls filled with roasted red pepper aioli. Decorate the seafood antipasto with lemon wedges, fresh dill and some endive lettuce leaves.
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