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12 shrimp (size 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 whole milk,
1 tsp. minced garlic,
1 tsp. chopped dill,
1/2 tsp. lemon-pepper seasoning,
2 tsp. sea salt or to taste.

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 seasoning and salt. Mix well. Dredge 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, about 2 minutes. 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. The recipe for the red pepper aioli is here. Decorate the seafood antipasto with fresh lemon wedges, fresh dill and some endive lettuce leaves.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last decade he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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