Skip to content
Mains

Fritto Misto di Pesce (Mixed Fried Seafood)

Learn how to make crisp, golden Fritto Misto di Pesce with fresh squid and shrimp, perfect for a meal that tastes of the sea and summer vacation.
Recipe Fritto Misto di Pesce (Mixed Fried Seafood)
  • Difficulty Medium
  • Preparation 40 minutes
  • Cooking 10 minutes
  • Servings for 4 people

Imagine the heady aroma rising from a pan full of freshly fried seafood, golden and crisp: Fritto Misto di Pesce is the true king of the table when you’re looking for an irresistible seafood main course to share. This mixed fried seafood recipe is perfect for impressing friends at a casual dinner or turning pre-dinner drinks into a special occasion, bringing the flavor of tradition straight into your home. You’ll treat your guests to a journey of flavor through shrimp, squid, and crispy fried tentacles, bringing out their freshness with a simple but impressive preparation.

One of the pleasures of this specialty is its versatility: the recipe lets you use only the best ingredients for crispy fried seafood, choosing between tender squid and juicy shrimp, without forgetting the lightness of a dry, inviting coating. Want to know how to fry shrimp and squid without mistakes? We’ll reveal step by step all the tricks for making the lightest coating for fritto misto, egg-free and super crunchy, so you get a dry coating and perfectly fried seafood.

Not only is it easy to make, but this fritto misto recipe for dinner with friends will remind you how special it is to enjoy pan-fried mixed seafood the moment it’s ready. Fried food lovers can also try treats like Fried Anchovies, Fried Sole, or Fried Salt Cod, while for even more crunch we suggest Crispy Fried Shrimp and Battered Fried Cod.

All that’s left is to gather family and friends around a generous platter of fried seafood to go with drinks, sip a glass of chilled wine, and share the secrets of dry, unforgettable fried seafood.

Ingredients for 4 people

Copy Ingredients List
Open in App

Method

  1. To make the Fritto Misto di Pesce, start by cleaning the seafood. Take the squid and remove the skin with the help of a knife. Remove the tentacles, then go on to clean them. Clean the other parts too and cut them into the classic rings. Now take the flying squid, the squid, and the baby octopus and cut them into small pieces. Take the shrimp and devein them, leaving the shells intact. Then rinse all the seafood in plenty of salted water and pat it dry with paper towels.
    Fritto Misto di Pesce, step 1: cleaning the squid and cutting it into rings
  2. Take a medium pot, fill it with plenty of oil, and bring it to 190 °C (375 °F). Meanwhile, in a medium bowl, mix the three flours together and pour them over the seafood until it is completely coated. Once all the seafood is coated, put it in a colander and shake it gently to remove the excess flour.
    Fritto Misto di Pesce, step 2: coating the seafood in the three flours
  3. Start frying the seafood, keeping just two things in mind: first, I recommend frying only the same kind of seafood together, so you can be sure it all cooks evenly. Also, I recommend frying no more than 100 g of seafood at a time, so the oil temperature doesn’t drop too much. Fry the seafood for a couple of minutes, or in any case until golden.
  4. Once the seafood is fried, lift it out of the pot with a slotted spoon and place it on a tray lined with paper towels to remove the excess oil. I also recommend keeping the oven on at its lowest setting to keep the fried seafood warm while you finish frying everything.
    Fritto Misto di Pesce, step 4: the fried seafood draining on paper towels
  5. Arrange your Fritto Misto di Pesce on a serving platter, salt it to taste, and serve it with lemon slices. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can make Fritto Misto di Pesce with whatever seafood you like best. For example, you can also add sole or red mullet. Or, if you prefer, you can make the classic Fritto Misto.

Tips

As always, I recommend using only fresh seafood. If you can’t get it, you can also use frozen seafood and make a Frozen Fritto Misto di Pesce.

Storage

I don’t recommend storing Fritto Misto di Pesce. If you do have leftovers, you can keep them in the oven, turned off, and enjoy them at the next meal. There’s no need to reheat Fritto Misto di Pesce: you can enjoy it cold too.

Comments