Frito Misto

Ingredients

• 4 ounces calamari cut into rings
• 4 servings canola oil 
• 8  caperberries 
• 1 cup cornstarch 
• 2 ounces egg whites lightly beaten
• 1 cup flour all-purpose
• 1  optional: lemon for garnish cut into wedges,
• 4 ounces mahi-mahi white cut into small cubes
• 1 cup rice flour 
• 4 ounces rock shrimp 
• 4 servings sea salt 

Equipment

• bowl
• frying pan
• paper towels

Directions

1. Preheat a fryer or steep-sided pan, with 1-inch of canola oil, to 375 degrees F.
2. In a large bowl, combine the seafood, egg whites and caperberries. Blend the cornstarch and flours together in a deep bowl. In a mesh basket add the fish, making sure to shake off the excess egg whites.
3. Add the fish to the flour mixture, coating thoroughly. Carefully transfer the fish to the fryer basket and submerge them in the hot oil.
4. Let cook, shaking the basket every so often, so that they will not stick together, until golden brown and crispy. Be careful of the splattering oil.
5. Drain on paper towels and season with sea salt.
6. Transfer the fish to a serving platter and garnish with lemon wedges.