Mixed Fried Seafood (Fritto Misto di Pesce)
Fritto misto di pesce Say it: FREET-toh MEES-toh dee PEH-sheh
Fritto misto di pesce is Italy's classic mixed fried seafood, beloved along the coasts and in seaside trattorias. Small whole fish, shrimp, and squid are lightly coated in flour and fried until crisp, then served with lemon wedges. The coating is delicate, not heavy, letting the sweet seafood flavor shine. It is typically eaten as a main course or shared antipasto, often with a squeeze of lemon and a cold white wine. The contrast of crunchy golden exteriors and tender seafood makes it irresistible.
Mixed Fried Seafood (Fritto Misto di Pesce)
Fritto misto di pesce
Pronounced FREET-toh MEES-toh dee PEH-sheh
- Serves
- 4
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, fish, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Seafood
For frying
To serve
Method
Pat the squid, shrimp, and small fish very dry with paper towels. Any moisture will prevent a crisp coating.
Pour the oil into a wide, heavy pot or deep-fryer to a depth of about 2 inches (5 cm). Heat over medium-high to 350°F (175°C), checking with a deep-fry thermometer.
In a large bowl, whisk together the flour, salt, and black pepper.
Working in small batches, toss the squid rings and tentacles in the flour mixture, shake off excess, and fry until pale golden and crisp, 1 1/2 to 2 minutes. Transfer to a paper towel-lined tray.
Dredge the shrimp in the same flour, shaking off excess, and fry until pink, opaque, and lightly golden, 2 to 3 minutes. Transfer to the tray.
Dredge the small fish and fry until deeply golden and crisp, 2 to 3 minutes, then transfer to the tray.
Keep fried seafood warm in a 200°F (95°C) oven while you finish the batches, or serve immediately.
Pile the fried seafood on a warmed platter, sprinkle with flaky salt, and serve with lemon wedges.
Regional variant: Fritto di Paranza
Use only very small whole fish like anchovies or sprats, simply floured and fried. They are often eaten whole, bones and all, with just lemon and salt.
Cook's notes
- Very dry seafood is the secret to a crisp coating; blot with paper towels and avoid salting seafood before frying.
- Fry in small batches so the oil temperature doesn't drop below 350°F (175°C); if it drops, let it reheat before adding more.
- Use a spider or slotted spoon to remove the seafood and drain briefly on paper towels.
Serve with
Serve with lemon wedges, a crisp green salad, and a chilled Italian white wine such as Verdicchio or Pinot Grigio.
Make ahead and storage
Best fried and eaten immediately; leftovers can be reheated in a 375°F (190°C) oven for 5-8 minutes to re-crisp.
