📝 About This Recipe
A quintessential celebration of the Italian coastline, this Fritto Misto di Mare captures the essence of a Mediterranean summer in every golden, crunchy bite. This dish features a delicate medley of tender calamari, succulent shrimp, and petite whitebait, all encased in a whisper-thin, shatteringly crisp coating. Unlike heavy batters, our authentic method uses a blend of semolina and flour to ensure the natural sweetness of the seafood remains the star of the show.
🥗 Ingredients
The Seafood Medley
- 1 lb Calamari (cleaned, bodies cut into 1/2-inch rings, tentacles kept whole)
- 12 pieces Large Shrimp (peeled and deveined, tails left on)
- 1/2 lb Small Whitebait or Smelt (rinsed and patted very dry)
- 8 pieces Scallops (bay scallops or halved sea scallops)
The Dredge & Fry
- 1.5 cups All-purpose flour
- 1/2 cup Semolina flour (Semola Rimacinata) (provides extra crunch)
- 1/4 cup Sparkling water (ice cold, used to lightly mist the seafood)
- 2 quarts Neutral frying oil (Grapeseed, Peanut, or Sunflower oil)
- 2 teaspoons Fine Sea Salt (plus extra for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
Accompaniments & Garnish
- 2 pieces Lemons (cut into thick wedges)
- 1/4 cup Fresh Parsley (whole leaves for frying)
- 1/2 cup Garlic Aioli (for dipping)
- 1 small Zucchini (cut into matchsticks for a traditional touch)
👨🍳 Instructions
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1
Rinse all seafood under cold running water and pat it thoroughly dry with paper towels. This is the most critical step; moisture is the enemy of a crispy fry.
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2
In a large, heavy-bottomed pot or a deep fryer, pour in the oil until it reaches a depth of at least 3 inches. Heat the oil to 350°F (175°C) using a candy or deep-fry thermometer to monitor the temperature.
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3
In a wide, shallow bowl, whisk together the all-purpose flour, semolina flour, salt, and black pepper until well combined.
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4
Lightly mist the dried seafood with a tiny bit of ice-cold sparkling water. This creates a 'sticky' surface for the flour to adhere to without creating a thick, doughy batter.
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5
Working in small batches to avoid crowding, toss a handful of the seafood into the flour mixture, ensuring every crevice is coated.
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6
Place the coated seafood in a large mesh sieve and shake vigorously to remove all excess flour. You want a translucent, dusty coating, not a heavy crust.
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7
Carefully lower the first batch of seafood into the hot oil. Fry the calamari and shrimp for 2-3 minutes until they turn a pale, golden straw color.
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8
Use a slotted spoon or a spider skimmer to remove the seafood and place it on a wire rack set over a baking sheet. Avoid paper towels if possible, as they can trap steam and soften the coating.
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9
Adjust the heat to bring the oil back to 350°F before starting the next batch. Fry the zucchini matchsticks and whitebait; these will cook faster, usually in about 60-90 seconds.
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10
In the final 30 seconds of the last batch, carefully drop the whole parsley leaves into the oil. They will crackle and become translucent and crisp almost instantly.
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11
Immediately sprinkle the hot fried seafood with an extra pinch of sea salt while the oil is still glistening on the surface.
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12
Pile the fritto misto high on a warmed serving platter, scattering the fried parsley and lemon wedges throughout.
💡 Chef's Tips
Always use a thermometer; if the oil is too cool, the seafood becomes greasy; if too hot, it toughens before the coating crisps. Semolina flour is the 'secret' ingredient—its coarse texture creates those tiny, crunchy bubbles characteristic of Italian seaside dining. Never cover the fried seafood once it's cooked, as the steam will immediately ruin the crunch. For the best results, fry the seafood in the order of size, starting with the largest items and ending with the smallest whitebait and herbs. If you can't find whitebait, try using very thin strips of firm white fish like cod or sea bass.
🍽️ Serving Suggestions
Serve immediately with a chilled glass of crisp Vermentino or a dry Prosecco. Provide a side of homemade garlic aioli or a spicy marinara sauce for dipping. A simple side salad of wild arugula with a lemon-olive oil dressing cuts through the richness beautifully. Present the dish on brown butcher paper for an authentic, rustic 'street food' feel. Pair with extra lemon halves wrapped in cheesecloth to prevent seeds from falling onto the golden seafood.