Fritto Misto di Mare
Italy's greatest fried seafood — fritto misto di mare, a glorious tumble of lightly battered and fried mixed seafood: small squid, prawns, whitebait, baby sardines and scallops all coated in the lightest possible dusting of semolina or flour and flash-fried until golden. The Italian coastal secret is the light coating — semolina, not heavy batter.
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Pat all seafood completely dry with paper towels. Moisture is the enemy of crispy fritto misto.
About 4 min
Mix semolina with salt in a large bowl. Toss seafood in the semolina to coat lightly; shake off all excess in a sieve.
About 9 min
Heat oil to 180°C. Fry in very small batches — one type at a time so the oil temperature does not drop. Whitebait: 1 minute. Squid rings: 2 minutes. Prawns: 2 minutes.
About 9 min
Drain each batch; season immediately with salt.
About 9 min
Pile on a platter lined with paper. Serve immediately — fritto misto is eaten the moment it is fried. Squeeze lemon; scatter parsley.
About 3 min
Nutrition per serving (estimate)
- Calories
- 420
- Protein
- 42 g
- Carbs
- 30 g
- Fat
- 16 g
- Fibre
- 1 g
- Sugar
- 1 g
- Sodium
- 560 mg
Contains: gluten, fish, shellfish
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Recipe by Boon Tools.