Kitchen Recipe Collection
Italian Fritto Misto di Mare (Mixed Fried Seafood)
A towering platter of assorted seafood (squid, shrimp, small fish) dusted lightly in flour and deep-fried until shatteringly crisp. A coastal Italian classic.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- calamari (squid) rings and tentacles
- shrimp (peeled or whole, head-on)
- small whole fish (like smelts or anchovies)
- durum wheat semolina flour (semola rimacinata) or a mix of all-purpose and rice flour
- peanut or sunflower oil (for deep frying)
- lemon wedges
- flakey sea salt
Equipment
- Deep fryer or large heavy pot
- Slotted spoon
- Spider skimmer
Instructions
- 1
Clean Seafood
Ensure all seafood is cleaned. Slice calamari into rings. Pat absolutely dry with paper towels; wet seafood will make the oil splatter and the crust soggy.
- 2
Heat the Oil
Heat a large volume of neutral frying oil to exactly 350°F (175°C). Temperature control is critical.
- 3
The Breading Station
Place the semolina flour in a large bowl. Working in small batches, toss the seafood in the flour to coat lightly.
- 4
Shake off Excess
Use a sieve or colander to shake off as much excess flour as possible. The coating should be a dusty veil, not a thick batter.
- 5
Fry in Batches
Carefully lower the seafood into the hot oil. Fry in small batches so the oil temperature doesn't drop.
- 6
Quick Cooking
Fry for only 2-3 minutes. Seafood cooks incredibly fast; overcooking will make the squid rubbery.
- 7
Drain
Remove with a spider skimmer and transfer immediately to a wire rack or paper towels to drain excess oil.
- 8
Keep Warm
Keep finished batches warm in a low oven while you fry the rest, leaving the oven door slightly ajar so they stay crisp.
- 9
Season and Serve
Sprinkle generously with flakey sea salt while piping hot. Serve immediately with wedges of fresh lemon.
Cooking Tips
- Using semolina flour (semola rimacinata) instead of regular wheat flour creates a much crunchier, drier, and more authentic crust.
- Never salt the flour or the seafood before frying, as salt draws out moisture and will ruin the crust. Only salt immediately after frying.
Variations
- Fritto Misto alla Piemontese: A completely different, inland dish from Piedmont involving fried meats, sweet amaretti cookies, and apples.
Chef's Notes & Storage
- Often served in a paper cone ('cuoppo') as street food in Naples.
Nutrition Estimate
450 calories · 35g protein · 20g carbs · 25g fat · 1g fiber per serving
