Stefano Faita

seafood fritto misto with horseradish and chive aioli

By In The Kitchen With Stefano Faita


1 cup all purpose flour
Pinch salt
1 1/4 to 1/2 cup sparkling water

Horseradish and Chive Aioli
1 cup mayonnaise
1 clove garlic, finely chopped
2 tsp. Dijon mustard
1 tbsp. white wine vinegar
1 tbsp. extra virgin olive oil
2 tbsp. prepared horseradish
2 tbsp chopped chives
Salt and freshly ground pepper, to taste

Flour, for dredging
1 1/4 to 1 1/2 pounds mixed seafood such as smelts, whole fresh anchovies, calamari rings, shelled oysters
Vegetable oil or peanut oil, for frying
Salt and freshly ground pepper, to taste
Lemon wedges, for serving


Add flour and salt to a bowl. Stir to combine. Slowly whisk in cold sparkling water, adding enough water to make a light batter and mixing just until incorporated. Set aside.

Horseradish and Chive Aioli
Combine mayonnaise, garlic, Dijon mustard, white wine vinegar, olive oil, prepared horseradish, chives, and salt and pepper. Taste and adjust for seasoning. Makes about 1 1/4 cups.

Add oil in deep fryer or pour enough oil into a deep saucepan to come about 2 to 3-inches up sides of pan. Heat oil to 350 to 375 degrees F. over medium high heat.

Pat the seafood dry with paper towel. Cook in batches and avoid overcrowding the hot oil. Dredge seafood first in flour, shaking off excess. Then dip in batter and slowly add to hot oil. Fry, until golden and crispy, turning once, about 2 to 3 minutes depending on size of seafood. Transfer to paper towel to drain. Serve with lemon wedges and Horseradish and Chive Aioli.

Yield: 4 to 6 servings.