Fritto Mistowith Lemon Aioli


Shrimp, scallops, calamari, and a variety of vegetables are deep-fried and served with a simple dipping sauce for a crowd-pleasing appetizer.


3/4 C large shrimp, peeled and deveined
3/4 C medium scallops
1 C calamari, tentacles and tube rings, cut into half-inch pieces
2 Tbsp olive oil
2 lemons, juice and zest
1 tsp ground fennel seeds
4 tsp kosher salt, divided
1 tsp black pepper, freshly cracked
1 C flour, divided
1⁄2 C cornstarch
1 3/4 C seltzer water
1⁄2 C mayonnaise
Oil, for frying
1⁄2 C asparagus spears, trimmed to 2-inch pieces
1⁄2 C artichoke hearts, cooked and drained
1⁄2 C portobello mushrooms, washed and sliced into 2-inch-long, quarter-inch-wide pieces
1⁄4 C flat-leaf parsley, chopped, to garnish
Pinch smoked paprika, to garnish



  • Sous vide circulator
  • Container for water bath
  • Sous vide pouches
  • Vacuum sealer
  • Shallow bowl/wide tray
  • Deep frying pan
  • Paper towels


Prepping time: 20 minutes / Cooking time: 40 minutes / Sous vide cooking time: 40 minutes




  1. Set circulator to 143°F (62°C).
  2. In a large sous vide pouch, combine seafood, olive oil, lemon zest, fennel seeds, 2 teaspoons kosher salt, and black pepper.
  3. Seal pouch and cook in water bath for 40 minutes.
  4. After cooking, let rest at room temperature for 5 minutes, then chill pouch in ice bath for 15 minutes.
  5. While the seafood is cooling, prepare frying batter. Combine 1⁄2 cup flour, cornstarch, seltzer water, and remaining kosher salt. Mix until fully incorporated. Place remaining flour in shallow bowl or wide tray for dredging.
  6. Squeeze zested lemons for juice. Combine about 2 tablespoons of lemon juice with mayonnaise. Stir well, and taste. Add more juice if desired. Set lemon aioli aside until ready to serve.
  7. In a deep frying pan, fill oil to about 3 inches deep and heat until it reaches 400°F (204°C). Line a tray with paper towels.
  8. Open and drain seafood. Bring prepared vegetables and seafood to fryer. Dredge about 1 cup of vegetables and seafood at a time, shaking off excess flour. Dip dredged food into batter, covering completely with batter and letting excess drip off.
  9. Fry seafood quickly, about 30 seconds. Fry vegetables, about 45 seconds or until toasty brown. (Artichokes may fry more quickly due to water content.) Place fried food on the paper-towel-lined tray.

To Serve:

To serve, arrange fried items on a serving plate and garnish with parsley. Sprinkle lemon aioli with paprika and serve on the side.

Developed by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Fall/Winter 2019.

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