Fritto Misto

Light and crispy, this Fritto Misto is coated in a thin cornstarch-and-flour breading and fried till golden and crunchy. The result is a delicate, non-greasy bite where the seafood flavor really shines. Perfect for holiday entertaining or summer cookouts, this Fritto Misto is easier to make than you might think. If you love calamari but want something lighter than the heavily breaded versions, this recipe is definitely worth a try.

WHAT IS FRITTO MISTO

Translating to “mixed fry,” fritto misto is a classic Italian dish made with an assortment of seafood and vegetables that are lightly breaded and fried. Most commonly prepared with squid, shrimp, anchovies, and smelt, the ingredients are only lightly coated (unlike American-Italian calamari, which typically has a heavier breading) and fried just until crisp on the outside and tender on the inside. Think light — not oily or heavy.

Typically served as an appetizer, fritto misto shines on its own with just a sprinkle of salt and a lemon wedge. Or, if you’re like me, you’ll pair it with a zesty dipping sauce.

WHAT YOU’LL NEED FOR FRITTO MISTO

• Squid – Whole bodies (“tubes”) and tentacles, but if you’re not a fan of the legs you can absolutely replace them with more tubes / rings. Over the past year, I’ve realized that I actually prefer to cook — and eat — frozen squid. While I’m a big believer in buying fresh seafood, more often than not the “fresh” squid you see has already been defrosted, and it can sometimes have a bit of a smell. By all means, go fresh if you prefer. But if you’re opting for frozen, it’s widely available in most supermarkets in the frozen seafood section. It’s usually not in the case alongside shrimp, but every store varies.
• Shrimp – Medium-large shrimp, shells removed, deveined, and cleaned. This is a great place to use frozen shrimp, just defrost according to the package instructions and thoroughly dry them with a paper towel before breading.
• *Scallops – Optional, but another seafood choice. Choose small baby scallops for this vs. meaty scallops.
• All Purpose Flour
• Cornstarch
• Garlic Powder
• Smoked Paprika
• White Pepper – A milder pepper than the traditional black. If you can’t find white pepper it is okay to substitute for black.
• Oil – High–smoke point oil: think canola, vegetable, or avocado oil. I have fried in regular olive oil (not EVOO), and does work since olive oil’s smoke point starts around 390°F. It’s not recommended because of the flavor and how close this recipe gets to that smoke point.

TOOLS NEEDED

• Thermometer – For properly fried food that isn’t burnt or saturated in oil, you’ll want to fry in the 350°F (±10°) range. The best way to do this is by using a candy thermometer to monitor and maintain the temperature throughout the frying process. I use this one HERE.

HOW TO MAKE FRITTO MISTO

Clean + Prep the Seafood – Before beginning, the shrimp need to be deshelled and deveined. It’s okay to leave the tails on for this recipe. For the squid, clean out the tubes, remove the clear bone in the center if it’s there, and cut them into 1/4-inch rings. Thoroughly dry everything with a paper towel — this step is important. Not only does it help the breading stick evenly, but wet seafood dropped into hot oil is a recipe for an accident. Season with a generous pinch of salt.

First Coat – In a bowl, combine the flour, cornstarch, a generous pinch of salt, and the spices. Working a few pieces at a time, coat the seafood in the flour mixture, then shake off any excess. Arrange the coated pieces in a single layer (or try to at least) on a large plate — or, as I prefer, on a sheet pan.

Heat + Fry – In a deep skillet, braiser, or large pot, bring about 1 1/2 inches of oil to 350°F. Once it reaches temperature, working a few pieces at a time, dredge the seafood once more and shake off any excess. Carefully lower the pieces into the oil and fry for 2–3 minutes, or until lightly golden. It’s important to work in batches and avoid overcrowding the pan.

When done, pull the seafood out and place it on a paper towel–lined plate or a wire rack. Continue frying the remaining pieces until the whole batch is finished.

STORING/REHEATING

Because the nature of seafood and fried food Fritto Misto can not be stored for later and is best enjoyed immediately.