Fritto misto di mare is the glory of the Italian Adriatic coast - a magnificent golden tumble of lightly floured and fried squid, small prawns, and fresh anchovies or sardines that arrives at the table barely a minute out of the oil, crackling and fragrant with the smell of the sea. The Venetian and Romagnan tradition calls for a mixture of fine semolina and flour to create a coating that fries to an impossibly light, shatteringly crispy crust that does not mask the sweetness of the seafood beneath. The secret lies in hot oil and speed: each piece is fried at 180°C in small batches so the temperature never drops, ensuring a crust forms instantly without the seafood steaming inside. Served in a cone of paper with lemon wedges, this is street food, restaurant food, and celebratory food all at once.
Prep
20 min
Cook
15 min
Total
35 min
Servings
4 srv
Difficulty
Medium
Calories
425 kcal
For 4 serving(s)
Per serving
Pat all the seafood completely dry with kitchen paper - this is essential for a crispy crust. Cut the squid into rings and leave the tentacles whole. Leave the prawns and anchovies whole.
Mix together the flour and semolina on a wide plate. Season generously with salt.
Heat the vegetable oil in a deep pot or wide frying pan to 180°C (350°F). Use a cooking thermometer to monitor the temperature.
Working in small batches, toss the seafood in the flour mixture, shaking off any excess in a sieve or with your hands.
Carefully lower each batch into the hot oil and fry for 2-3 minutes, turning once, until golden and crisp. Do not overcrowd the pan as this drops the oil temperature.
Remove with a slotted spoon and drain on a wire rack or kitchen paper. Season immediately with salt.
Serve at once with plenty of lemon wedges. Fritto misto waits for no one - it must be eaten immediately.
Sign in to rate this recipe.
