Fritto Misto Recipe

Fritto Misto is such a treat! 🦐🍋 It’s light, crispy, and perfect with a squeeze of lemon. Here’s a simple, classic Italian Fritto Misto recipe:

Ingredients:
500g mixed seafood (shrimp, squid, small fish, or whatever’s fresh)
1 cup all-purpose flour (for dredging)
Salt and pepper (to taste)
Lemon wedges (for serving)
Fresh parsley (optional, for garnish)
Oil (for deep frying – vegetable or sunflower oil works great)
Optional Add-ons:
Small vegetables like zucchini, artichokes, or baby carrots (sliced thinly)
Instructions:
1. Prepare the Seafood:
Clean and devein shrimp, remove squid’s inner membrane and cut into rings. Rinse well and pat everything completely dry with paper towels.
2. Heat the Oil:
In a deep pan or fryer, heat oil to 180°C (350°F). If you don’t have a thermometer, drop a bit of flour into the oil—it should sizzle right away.
3. Coat the Seafood:
Season the flour with salt and pepper.
Lightly coat the seafood (and veggies, if using) in the seasoned flour. Shake off excess flour.
4. Fry in Batches:
Fry in small batches to avoid overcrowding.
Cook for 2-3 minutes or until golden and crisp.
Transfer to a plate lined with paper towels to drain excess oil.
5. Serve:
Sprinkle a bit more salt while hot.
Serve with lemon wedges and a sprinkle of chopped parsley.
Tips for Crispy Fritto Misto:
Make sure the seafood is dry before dredging in flour.
Use ice-cold seafood if possible—it helps with crispiness.
Don’t overcrowd the pan, or it’ll steam instead of fry.
Perfect with a chilled glass of white wine. You into seafood, or are you more of a pasta person? 🍤🍷