📝 About This Recipe
Transport your senses to the sun-drenched coast of Italy with this quintessential Fritto Misto di Mare, a celebration of the ocean's bounty. This dish features a delicate, golden-hued crust achieved through a traditional blend of semolina and fine flour, ensuring a crunch that is light as air rather than heavy or greasy. It is a vibrant medley of textures and flavors, from the snap of succulent shrimp to the tender bite of calamari, all elevated by a bright, citrus-infused garlic aioli.
🥗 Ingredients
The Seafood Medley
- 1 lb Large Shrimp (peeled and deveined, tails left on)
- 1 lb Calamari (cleaned, bodies cut into 1/2-inch rings, tentacles kept whole)
- 1/2 lb Small Whitebait or Smelt (cleaned and patted dry)
- 1/2 lb Bay Scallops (tough side muscle removed)
The Coating and Frying
- 1 cup Semolina Flour (finely ground for maximum crunch)
- 1 cup All-Purpose Flour (high quality or '00' flour if available)
- 2 teaspoons Sea Salt (plus more for finishing)
- 1 teaspoon Black Pepper (freshly cracked)
- 6 cups Grapeseed or Sunflower Oil (for deep frying)
Lemon-Garlic Aioli
- 1/2 cup Mayonnaise (high-quality store-bought or homemade)
- 2 cloves Garlic (minced into a fine paste)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
For Garnish
- 2 pieces Lemon (cut into wedges)
- 1/4 cup Fresh Flat-Leaf Parsley (roughly chopped)
👨🍳 Instructions
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1
Begin by thoroughly patting all the seafood dry with paper towels. Moisture is the enemy of a crispy fry, so ensure the shrimp, calamari, whitebait, and scallops are as dry as possible.
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2
In a small bowl, whisk together the mayonnaise, minced garlic paste, lemon juice, and lemon zest to create the aioli. Cover and refrigerate until ready to serve to allow the flavors to meld.
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3
In a large, shallow bowl or a heavy-duty zip-top bag, combine the semolina flour, all-purpose flour, sea salt, and black pepper. Whisk or shake to ensure the seasoning is evenly distributed.
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4
Pour the frying oil into a large, deep pot or a Dutch oven until it reaches about 3 inches in depth. Heat over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
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5
Work in small batches to avoid overcrowding. Toss a portion of the shrimp and calamari into the flour mixture, coating them thoroughly.
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6
Place the coated seafood into a fine-mesh sieve and shake gently over the bowl to remove any excess flour. The coating should be thin and even.
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7
Carefully lower the first batch into the hot oil. Fry for 2-3 minutes, or until the seafood is a pale golden brown and crispy. Calamari and shrimp cook very quickly.
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8
Use a slotted spoon or spider skimmer to remove the fried seafood and transfer it to a wire rack set over a baking sheet. This allows air to circulate and prevents sogginess.
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9
Repeat the dredging and frying process with the remaining seafood, ensuring the oil temperature returns to 350°F between batches.
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10
Fry the small whitebait and bay scallops last, as they cook the fastest (usually only 60-90 seconds).
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11
While the seafood is still piping hot, sprinkle generously with an extra pinch of sea salt.
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12
Arrange the crispy seafood on a large platter lined with parchment paper. Scatter the fresh parsley over the top and serve immediately with the chilled aioli and lemon wedges.
💡 Chef's Tips
Always use a thermometer to maintain the oil temperature; if the oil is too cool, the seafood will absorb grease and become soggy. Using a blend of semolina and regular flour provides a distinct, rustic crunch that mimics the best seaside trattorias in Italy. Never cover the fried seafood with a lid or foil while serving, as the steam will immediately soften the crispy coating. If you cannot find whitebait, you can substitute with very thin strips of firm white fish like cod or zucchini batons for a 'Fritto Misto di Terra e Mare' twist.
🍽️ Serving Suggestions
Pair this dish with a crisp, chilled glass of Italian white wine such as Vermentino, Gavi, or a dry Prosecco. Serve alongside a simple arugula salad dressed with only lemon juice and extra virgin olive oil to cut through the richness. Add a side of spicy marinara sauce for those who prefer a traditional dipping alternative to the lemon aioli. A basket of warm, crusty ciabatta bread is perfect for cleaning up any leftover aioli or lemon juices.