Description
Fritto Misto is a classic Italian seafood dish featuring a golden and crispy assortment of shrimp, calamari, and small fish, all lightly battered and fried to perfection. Served with fresh lemon wedges and optional parsley, this appetizer or main course offers a delightful combination of textures and flavors, perfect for seafood lovers seeking an easy yet impressive dish.
Ingredients
Scale
Seafood
- 1 pound mixed seafood such as shrimp (peeled and deveined), calamari rings, and small fish
Batter and Seasoning
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Others
- Vegetable oil for frying (about 2 inches deep)
- Lemon wedges for serving
- Chopped fresh parsley (optional)
Instructions
- Prepare the Seafood: Rinse the mixed seafood under cold water and thoroughly pat dry using paper towels to remove excess moisture. Ensuring the seafood is completely dry helps achieve a light and crispy coating during frying.
- Make the Dredging Mixture: In a large bowl, whisk together the all-purpose flour, cornstarch, salt, and black pepper until well combined. This mixture will form the light batter coating for the seafood.
- Heat the Oil: Pour vegetable oil into a deep skillet or heavy pot, filling it about 2 inches deep. Heat the oil over medium-high heat to reach 350°F (175°C), using a thermometer to monitor the temperature accurately.
- Dredge the Seafood: Lightly coat the seafood pieces in the flour mixture, shaking off any excess to prevent clumping and ensure even frying.
- Fry in Batches: Carefully add the coated seafood to the hot oil in small batches to avoid overcrowding. Fry each batch for 2 to 3 minutes, turning as needed, until the pieces are golden brown and crisp.
- Drain and Season: Using a slotted spoon, remove the fried seafood and transfer it to a plate lined with paper towels to drain excess oil. While still hot, lightly season with additional salt if desired.
- Serve: Serve the fritto misto immediately with fresh lemon wedges for squeezing over the top and garnish with chopped fresh parsley if using. Enjoy with optional dips like marinara sauce or lemon aioli for added flavor.
Notes
- Make sure the seafood is very dry before dredging to ensure a light, crispy coating.
- Cook the seafood in small batches to maintain the oil temperature and prevent sogginess.
- Serve with marinara sauce or lemon aioli for dipping to enhance the flavors.
- Use a thermometer to maintain consistent oil temperature at 350°F for best frying results.
