Liguria Main Course
Fritto Misto di Mare
Make fritto misto di mare with calamari, shrimp, small fish, semolina flour, lemon, and a crisp light crust.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Serves
- 4
- Level
- Moderate
Instructions
- Pat all seafood very dry so the coating fries crisp.
- Heat oil to 180 C in a deep pot.
- Season semolina lightly with salt and dredge the seafood in small batches.
- Shake off excess coating just before frying.
- Fry each type of seafood until pale golden and crisp, working in batches.
- Drain on a rack or paper towels and salt immediately.
- Serve hot with lemon wedges and parsley.
This fritto misto di mare recipe makes a crisp Italian mixed fried seafood platter with calamari, shrimp, and small fish. The coating is light, the oil is hot, and lemon does the finishing work.
Why This Fritto Misto di Mare Recipe Works
Dry seafood and a fine coating keep the crust delicate. Batch frying prevents the oil temperature from dropping, which is what makes fried seafood greasy.
Key Tips
- Cut seafood into similar sizes so each batch cooks evenly.
- Use a thermometer if possible; seafood fries quickly.
- Salt right after frying while the crust is hot.
Variations and Serving Ideas
The same technique helps when you want Italian fried seafood, mixed fried seafood, and calamari and shrimp fritto misto. Keep the character of Fritto Misto di Mare in mind: choose good ingredients, control texture, and serve the dish when its contrast and aroma are at their best.
