Before you cook
Background Recipe story & origin
Fritto misto ('mixed fry') is an Italian tradition with regional variations throughout the peninsula. The concept - mixed ingredients lightly battered and fried - appears in ancient Roman cooking. Italian-American seafood fritto misto (calamari, shrimp, fish) dominates internationally, but Italian versions vary dramatically. Piedmont's fritto misto piemontese combines meats (sweetbreads, brains, liver), vegetables (zucchini, cardoons), and sweets (amaretti cookies, apples) in the same platter - the contrast is intentional. Bologna's version emphasizes organ meats. Naples fries fish and vegetables. The Ligurian version tends toward seafood. The common thread is light, crispy batter that doesn't mask ingredients. Proper fritto misto requires hot, clean oil and serving immediately. The dish represents Italian regional diversity within shared techniques and the Italian love of fried food as everyday fare, not treat.
Before you start Equipment you'll need
- deep fryer or pot — Provides deep oil bath for frying seafood and vegetables at high temperature until golden and crispy
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Ensure proteins are cooked to safe internal temperatures.
- Keep perishable ingredients refrigerated until ready to use.
Non-negotiables Rules for success
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Make the batter
Whisk 1 cup flour with 1/2 cup cornstarch and 1/2 tsp salt. Gradually whisk in 1.5 cups very cold sp...
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Prep the seafood
Pat dry 1 lb mixed seafood (shrimp, calamari rings, small fish). Season with salt.
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Fry until golden
Heat 2 inches vegetable oil to 375F. Working in batches, dredge seafood lightly in flour, then dip i...
Prep Get set first
About 10 min of prep
- Prepare deep fryer or pot
This recipe takes about 20 minutes total.
Ingredients
Instructions
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Make the batter
Whisk 1 cup flour with 1/2 cup cornstarch and 1/2 tsp salt. Gradually whisk in 1.5 cups very cold sparkling water until you have a thin batter. Keep cold.
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Prep the seafood
Pat dry 1 lb mixed seafood (shrimp, calamari rings, small fish). Season with salt.
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Fry until golden
Heat 2 inches vegetable oil to 375F. Working in batches, dredge seafood lightly in flour, then dip in batter, letting excess drip off. Fry 2-3 minutes until golden and crispy. Drain on a wire rack. Keep warm in 200F oven while frying rest.
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Serve hot
Season with flaky salt. Serve immediately with lemon wedges and aioli.