Fried Seafood

Difficulty:

1/5

Ease of preparation rating: Medium

Yield: 4-6 servings

Ingredients:

1 cup (240 ml) flour

½ cup (120 ml) cornstarch

3 pounds (1.4 kg) mixed seafood (shrimp, squid tentacles and rings, scallops)

6 sage leaves

1 cup (240 ml) white wine

Vegetable oil, for deep frying

Coarse sea salt, for sprinkling

1 lemon, cut into wedges, for serving

Method:

Mix together flour and cornstarch.

Add seafood to a bowl, the pour over white wine. Toss to coat. Working in small batches, add seafood and sage leaves to the flour mixture and toss to coat.

Add oil to a deep-sided pot and heat to 375 F (190 C). Add seafood a few at a time and cook until golden and crispy. Remove to a paper towel-lined plate using a slotted spoon.

Sprinkle with sea salt. Serve with lemon wedges.

Buon appetito!