Italian
Fritto misto di mare
A classic Italian seaside fry of squid, prawns, and small fish, lightly coated in semolina and fried until crisp. Serve it immediately with lemon wedges and a pinch of sea salt, just as it would arrive at a coastal trattoria.
Watch it madeGrigio Chef · 5:45
Ingredients
- Cleaned squid, bodies sliced into rings and tentacles left whole300g
- Raw prawns or shrimp, shell-on or peeled with tails left on200g
- Small whole fish such as anchovies, whitebait, or small red mullet, cleaned200g
- Fine semolina flour120g
- Italian 00 flour40g
- Fine sea salt1 tsp, plus more to finish
- Lemons, cut into wedges2
- Peanut oil or light olive oil for frying1 litre
Method
- Rinse the seafood quickly under cold water if needed, then pat it very dry with kitchen paper, especially the squid.
- Combine the semolina flour, 00 flour, and 1 tsp fine sea salt in a shallow dish.
- Heat the oil in a deep heavy pan to 175°C.
- Working in batches, toss a handful of seafood in the flour mixture until lightly coated, then shake off every bit of excess flour.
- Fry the small fish first for 2 to 3 minutes, until crisp and lightly golden, then lift out with a slotted spoon and drain on paper or a rack.
- Fry the prawns for 2 to 3 minutes, until the shells or tails turn bright pink and the coating is crisp.
- Fry the squid last for 1 to 2 minutes only, until just firm and pale golden; do not overcook it.
- Return the oil to 175°C between batches and avoid crowding the pan.
- Sprinkle the hot fried seafood with a little sea salt and serve immediately with lemon wedges.
Common questions
Can I substitute the flours for fritto misto di mare?
Yes. If you can’t find Italian 00 flour, use all-purpose flour. Fine semolina gives extra crunch, so keep it if possible. For a lighter coating, use only 00 flour, though the crust will be a bit less crisp.
How long should I fry each type of seafood?
Small fish usually need 2 to 3 minutes, prawns 2 to 3 minutes, and squid only 1 to 2 minutes. Fry in batches and keep the oil at 175°C so the seafood crisps quickly without turning greasy.
What are the most common mistakes when making fritto misto di mare?
The biggest mistakes are wet seafood, too much flour, overcrowding the pan, and overcooking the squid. Pat everything very dry, shake off excess flour, fry in small batches, and remove each batch as soon as it turns crisp.
Can I store leftover fritto misto di mare?
It’s best eaten immediately. Leftovers can be chilled in a sealed container for up to 1 day, but the coating softens. Reheat briefly in a hot oven or air fryer, not the microwave, which makes it soggy.
What is the best way to serve fritto misto di mare?
Serve it straight from the fryer on a warm platter, lightly salted, with lemon wedges on the side. It pairs well with aioli, herb mayonnaise, or a dry white wine. Keep the batches warm, but don’t cover them tightly.