Fritto Misto di Mare (Italian Mixed Fried Seafood)
Why this recipe works
- Light, crisp coating: A mix of plain flour and cornflour gives the seafood a delicate crust without turning it heavy.
- Fast frying: Short batches at 180°C (355°F) cook the prawns and squid quickly, helping them stay tender.
- Bright finish: Lemon added at the table cuts through the richness of the fried coating and keeps the dish lively.
Get the most out of this recipe
Timing notes
- Serve immediately: Fritto misto is best eaten straight after frying, while the coating is crisp and the seafood is still hot.
- Prep before heating the oil: Have the seafood sliced, dried and ready before frying starts so each batch can move quickly.
- Best the same day: Leftovers can be reheated, but the texture is noticeably better when served fresh.
Ingredient notes
- Choose similar-sized seafood: Squid rings and prawns of a similar size cook more evenly in the same batch.
- Dry the seafood well: Moisture prevents the flour from clinging properly and can make the oil spit.
- Add lemon at the end: Squeeze lemon over the seafood just before eating so the coating stays crisp.
Common mistakes
- Letting the oil drift: Keep the oil close to 180°C (355°F); cooler oil makes the coating greasy, while hotter oil browns it too fast.
- Frying too much at once: Small batches help the temperature recover quickly and keep the seafood from steaming.
- Overcooking the squid: Remove each batch once pale golden and crisp; squid can turn tough if left in the oil too long.
Authenticity notes
- Lightly coated, not battered: This style relies on a dry flour coating rather than a thick batter, keeping the seafood delicate.
- Salt and lemon: A final pinch of fine sea salt and fresh lemon is the classic finishing touch.
- Sharing-style dish: Serve it in the centre of the table as a hot, casual seafood dish for everyone to pick at.
Equipment you'll need
Ingredients
Instructions
- Slice the squid into rings, leaving any tentacles whole. Pat the squid and prawns very dry with kitchen paper so the coating sticks and the oil does not spit. Cut the lemon into wedges and set aside.
- In a mixing bowl, whisk together the plain flour, cornflour, most of the fine sea salt, and the black pepper. Pour the vegetable oil into a large pot and heat to 180°C (355°F).
- Working in batches, toss a handful of squid and prawns in the flour mixture until lightly coated, then shake off the excess. Carefully lower into the hot oil and fry for 2 to 3 minutes, until pale golden and crisp, with the squid just tender. Lift out with tongs and drain in a sieve-strainer set over a bowl, then repeat with the remaining seafood.
- Taste and season the hot fritto with the remaining fine sea salt. Serve straight away with the lemon wedges for squeezing over.
Recipe notes
Tips
- Keep the oil close to 180°C (355°F): if it drops too low the coating turns greasy, and if it runs too hot the seafood browns before it is tender.
- Do not overcrowd the pot; fry in small batches so the temperature stays steady and the coating stays light.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the seafood is cooked until piping hot throughout.
Substitutions
- Replace Black pepper with Smoked paprika for a warmer, slightly smoky finish.
- Replace Lemon with Lime for a sharper, more aromatic citrus squeeze.
Storage
- Refrigerate up to 1 days
- Best eaten immediately. If you have leftovers, cool quickly and refrigerate; reheat on a baking tray in a 220°C (430°F) oven for 6 to 8 minutes until piping hot and re-crisped.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (35min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Gluten Wheat
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