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Fritto Misto di Mare

Serves 4 to 6 Entree seafood, Fish

Fritto Misto di Mare

Fritto Misto di Mare brings a taste of the Adriatic coast to your table, capturing the simplicity and freshness of the sea. Traditionally enjoyed as a casual meal, it's the kind of dish you'd find at a seaside trattoria or in the comfort of an Italian home, where good olive oil flows freely and the salt is measured by instinct rather than precision. This version stays true to its roots, embodying the relaxed, no-fuss spirit of coastal Italian cooking.

The golden, crispy coating of the calamari, shrimp, and whitebait offers a delightful contrast to their tender interiors. A squeeze of lemon brightens the flavors, while a sprinkle of coarse sea salt enhances the natural sweetness of the seafood. Served hot, it's a celebration of simple, genuine ingredients and the art of letting them shine on their own.

Ingredients

  • 300 gcalamari
  • 300 gsmall shrimp
  • 300 gwhitebait
  • 200 g00 flour
  • 800 mlvegetable oil — for frying
  • 2lemons — cut into wedges
  • to tastecoarse sea salt

Method

  1. Start by cleaning the seafood. Rinse 300 g of calamari under cold water, then pat dry with paper towels. Cut the calamari into rings, ensuring they are dry to prevent steaming. Rinse 300 g of small shrimp and 300 g of whitebait, then pat dry thoroughly with paper towels. Dry seafood sears better and ensures a crisp coating.
  2. In a large, heavy-bottomed pot or deep frying pan, pour in 800 ml of vegetable oil. Heat the oil over medium-high heat until it reaches 180°C (350°F). You can test the temperature by dropping a small piece of bread into the oil; it should sizzle and turn golden brown in about 30 seconds.
  3. While the oil is heating, place 200 g of 00 flour in a shallow dish. Lightly coat the calamari, shrimp, and whitebait in the flour, shaking off any excess. This thin layer of flour will create a crisp texture when fried.
  4. Once the oil is hot, carefully add a handful of the floured seafood to the pot. Do not overcrowd the pan, as this will lower the oil temperature and result in greasy seafood. Fry the seafood in batches, shaking the pan gently to ensure even cooking.
  5. Cook the seafood until it is just opaque and golden brown, about 2-3 minutes per batch. The calamari should be tender, the shrimp should be pink, and the whitebait should be crispy. Use a slotted spoon to remove the seafood from the oil and drain on paper towels.
  6. While the seafood is still hot, sprinkle with coarse sea salt to taste. The salt will adhere better when the seafood is warm, enhancing the flavor.
  7. Cut 2 lemons into wedges and serve them alongside the Fritto Misto di Mare. The fresh lemon juice will add brightness and balance the richness of the fried seafood. Serve immediately to enjoy the contrasting textures and flavors.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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