Fritto Misto
The best fritto misto relies on the contrast between the tender interior of fresh seafood and a shatteringly crisp exterior. It is less a recipe and more an exercise in temperature management and timing.
Dry ingredients are the key to a clean fry.
Pat your seafood and vegetables completely dry before they touch the flour; any moisture on the surface will cause the oil to splatter and the coating to fall off.
- heavy-bottomed pot or deep fryer
- spider strainer
- wire cooling rack
- thermometer
What goes in.
- 1 lbcalamari rings and tentacles
- 1/2 lbsmall shrimp, peeled and deveined
- 1/2 lbwhite fish fillets, cut into 1-inch strips
- 2zucchini, sliced into thin batons
- 1 cup00 flour
- 1/2 cupcornstarch
- 1 tspfine sea salt
- 1 literneutral frying oil (such as grapeseed or sunflower)
- 4lemon wedges, for serving
Shake off the excess
Your coating should be a dusting, not a heavy crust. Use a mesh strainer to shake the floured items aggressively before dropping them into the oil.
The method.
Heat the oil
Bring the oil to 375°F (190°C) in your pot. Use a thermometer; if the oil drops below 350°F, your fry will be heavy and oily.
Prepare the dredge
Whisk the flour, cornstarch, and salt in a wide shallow bowl. Keep this dry mixture near the stove.
Coat and fry
Work in small batches. Dredge the seafood or vegetables, shake off every bit of loose flour, and carefully slide them into the oil.
Monitor color
Fry for 2 to 3 minutes. You are looking for a pale, straw-colored crust. Do not let them turn dark brown.
Drain and season
Lift with the spider strainer and set on a wire rack for 30 seconds. Sprinkle with additional sea salt immediately.
Other turns to take.
Herb-infused
Add whole sage leaves or parsley sprigs to the oil during the last 30 seconds of frying.
Spicy
Whisk a teaspoon of Aleppo pepper or dried chili flakes into your flour mixture.
When it doesn't go to plan.
Fry your vegetables first, then the seafood; the seafood leaves behind bits that can burn and discolor the oil.
Do not crowd the pot. If the oil temperature drops too quickly, the food will absorb the fat instead of crisping.
Serve with lemon wedges. The acid is necessary to cut through the richness of the fried crust.
The ones that keep coming up.
Can I use beer in the batter?
You can, but that makes a wet batter. For traditional fritto misto, a dry dredge of flour and cornstarch produces a much lighter, glassier crunch.
Why did my batter fall off?
The item was likely wet when it hit the flour, or the oil was not hot enough to set the coating instantly.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe