Discover how to make authentic Italian crispy fried seafood (Fritto Misto) at home with Nonna Anna! 🍋
In this video, I share 5 secrets professional chefs use to make seafood light, golden, and crunchy without becoming greasy or soggy. We’ll fry calamari, shrimp, and small fish using the right oil temperature, the best flour, and show you when to add salt and lemon for perfect results.
✨ Wine pairing: A cold glass of Verdicchio to elevate the flavors of the sea.
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This is a 65year-old Italian woman from the Amalfi Coast. She’s an amazing cook and this is her famous recipe that she makes every Sunday. The secret to her long life and good looks, according to her, is eating lots of seafood and drinking lots of wine. The kitchen is small but cozy with bright yellow walls. Sunlight streams through the windows onto the wooden countertop where she works. In the corner, there’s a TV playing Italian news. And above the stove, pictures of saints watch over her as she prepares the meal. This place feels so warm and inviting. It’s like stepping into another world. Today, we’ll make frito misto, a crispy mix of fried seafood. First, the ingredients. Fresh calamari and shrimp are cleaned and then fled up to make the batter. Flour, baking powder, salt, and pepper mixed together in a bowl. One by one, the calamari are dipped into the batter. They need to be completely covered. This ensures they’ll be crispy on the outside when they’re done frying. You can see the excess dripping off. Each piece needs to be coated evenly. While the calamari are being battered, the shrimp get their heads removed. Once all the calamari are battered, it’s time for the shrimp. These ones are already peeled and divined, but some of them have the heads still attached. With the last pieces fled up, the prep work is finally done. Everything is ready to be fried. A large pot is filled with neutral oil like canola or rice oil. It’s important to use a high smoke point so it doesn’t burn at high temperatures. The oil is heated over mediumigh heat. A pinch of salt is added and then the first calamari rings go in. They sizzle and spit as soon as they hit the hot oil. Now we just have to wait for them to turn golden brown. In the meantime, let’s check on the temperature. We’re almost there. Kitchen thermometer is essential for deep frying because the temperature needs to be just right. It’s too low, the food will soak up too much oil. It’s too high, it could burn before it’s fully cooked. The ideal temperature range for this recipe is between 325° F and 350° F. The calamari are looking nice and golden, so it’s time to fish them out with a slotted spoon. They go into a bowl to drain. Now it’s the shrimp’s turn. They sizzle as they hit the hot oil, and they do take as long to cook as the calamari. Just a couple minutes until they turn pink, and then they’re done. The oil temperature drops a bit when the seafood goes in, so it needs to be brought back up to the target temperature before frying the next batch. Once everything is fried, it’s time to drain the oil. To do this, we pour the hot oil into a measuring cup to separate the solids from the liquids. After the oil has drained, we can see all the crispy fried seafood in the strainer. The calamari are golden hued and the shrimp are pink and juicy. Together, they make a beautiful pile. It’s important to remove the excess oil from the fried foods so they become crispy instead of soggy. This is the perfect moment to appreciate the beautiful golden color. The calamari remind me of the sun and the shrimp are like precious jewels. This moment is all about savoring the fruits of our labor. While the seafood cools down, we can prepare the plate. A simple yet elegant composition is created with a few lemon wedges and fresh basil leaves. The lemon adds a pop of color and its juice will be used later to make the sauce. The basil brings a wonderful aroma and flavor to the dish. It’s a classic combination that compliments the seafood perfectly. The fried seafood is arranged on the plate, creating a mosaic of golden and pink hues. It’s a feast for the eyes, and soon it will be a feast for the taste buds. This dish is truly a celebration of the sea, bringing the flavors of the ocean straight to our plate. But the party doesn’t end there. There’s more to come. Alongside the plate, we find a tall stemmed glass filled with a crisp white wine. It’s the perfect companion for the fried seafood. The cool, refreshing taste of the wine will cleanse our pallets between bites. With the main attraction plated and the wine chilled, it’s time to take a closer look at the details. The fried calamari and shrimp are presented in all their glory. Their golden glow speaks of crispy perfection. The calamari with their tender chewy texture and the shrimp plump and juicy. They’re a delightful contrast of textures and flavors. As we dive into this culinary masterpiece, let’s take a moment to appreciate the beauty of each bite. The calamari when bitten into release a burst of salty briny flavor. It’s like the sea itself is dancing on our tongues. The shrimp. Oh, the shrimp. They offer a succulent sweet taste that simply melts in our mouths. Every mouthful is a testament to the fresh, high-quality ingredients used in this dish. Imagine the scene. We’re sitting at a table on the Amalfi Coast. The Mediterranean breeze gently caressing our skin. The scent of lemon and basil filling the air. As we savor each bite of the fried seafood, we feel the warmth of the sun on our faces and the joy of good food and company in our hearts. This moment is pure bliss. And let’s not forget about the supporting cast. The squeeze of lemon juice adds a burst of acidity that cuts through the richness of the fried seafood. It’s like a refreshing wave crashing on the shore, waking up our taste buds for the next bite. And then there’s the crispy golden crust. That golden crust. It’s the armor of the fried seafood protecting the treasure within and adding an irresistible crunch to every bite. It’s the perfect marriage of textures, a symphony of flavors. Now, let’s wash it all down with a glass of crisp white wine. The cool, dry taste of the wine cleanses our pallets, preparing us for the next adventure in this culinary journey. It’s the perfect pairing, the ideal compliment to the star of the show, the fried seafood. This dish is more than just food. It’s a story. It’s a tale of the sea, of the skilled hands that prepared it, and of the warm Italian kitchen where it was born. It’s a story that warms our hearts and satisfies our souls. This was a quick peak into the daily life of an elderly Italian woman. Passion for cooking and her love for sharing her craft shine through in every dish she prepares. From the freshest ingredients to the time-honored techniques, each meal is a celebration of Italian cuisine and the joy of cooking. Joining her in the kitchen is a journey through tradition, family, and the art of making delicious food. Her infectious enthusiasm is contagious, and her stories are as captivating as the dishes she creates. So, if you ever find yourself in her kitchen, be prepared to learn, to laugh, and most importantly, to indulge in the true flavors of Italy. The next time you find yourself craving authentic Italian cuisine, remember the spirit of this amazing woman. Let your kitchen become a place where the aroma of fresh herbs mingles with the laughter of loved ones. May your meals be a reflection of your passion and may your table be set for joy, good food, and great company. If you enjoyed this video, please subscribe for more updates. Thanks for watching and see you