This is much easier than it looks and really worth the effort.  Try making this dish this spring before the really hot weather gets here.

Fritto Misto

2 lb (907 g) cod fillets, basa fillets, halibut fillets
1 lb (454 g) calamari, cleaned
frittomisto1 lb (454 g) large shrimp, peeled and deveined
(you can also use any small fish available such as smelts, anchovies, sardines etc.)
6 cups (1.5 L) vegetable oil, for deep-frying

1 cup (250 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) grated lemon rind
1 Pinch pepper
1 cup (250 mL) water

For the batter - in bowl, whisk together flour, baking powder, salt, lemon rind and pepper.  Whisk in water until smooth; set aside.

Cut cod into 3-inch (8 cm) chunks.  Cut any tentacles off squid; discard.  Pat shrimp, cod and squid dry with paper towel.  Gut small fish (if used), rinse and dry.

In deep-fryer or deep heavy-bottomed pot, heat oil to 375°F (190°C) or until 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds.  Using fork, dip shrimp, cod or squid, 1 piece at a time, into batter, letting excess drip back into bowl.  Cook, in batches and turning halfway through, until golden, about 3 minutes.  Using slotted spoon, transfer to paper towel-lined baking sheet. Keep warm in 250°F (120°C) oven for up to 30 minutes.

Serve with lemon wedges and Triade Bianco.