Fritto misto

Mixed fry is a classic of Italian cuisine, capable of accommodating a variety of ingredients. Traditionally, it uses both sea and land products, but here’s a basic recipe for a mixed seafood fry, with an Italian variation you can try at home.

Ingredients

• 300 g of cleaned and cut squid rings
• 300 g of peeled and cleaned shrimp
• 200 g of cod fillets or other white meat fish, cut into pieces
• Wheat flour, as needed
• Cornflour (polenta) or durum wheat semolina for extra crispiness
• Olive oil or peanut oil for frying
• Salt and pepper, to taste
• Lemons cut into wedges for serving

Preparation

1. Dry the seafood and fish well with kitchen paper. This will help achieve a crispier fry.
2. Put the flour in a wide bowl and add salt and pepper to taste. You can also mix part wheat flour with part cornflour or semolina for added crispiness.
3. Dredge the seafood and fish in the seasoned flour, making sure each piece is evenly coated and shaking off any excess flour.
4. Heat plenty of oil in a deep pan or fryer to about 180 °C. You can check the oil temperature by putting a piece of bread in it: if it sizzles and turns golden in about a minute, the oil is ready.
5. Fry the seafood and fish pieces in small batches to prevent the oil temperature from dropping too much. When they are golden and crispy, remove them with a slotted spoon and let them drain on kitchen paper.
6. Serve hot with lemon wedges on the side and, if you like, a sprinkle of freshly chopped parsley.

Curiosity

The mixed fry can vary greatly from region to region in Italy. In coastal regions, versions with a greater variety of seafood are common, while inland you might come across mixed meat fry, which includes pieces of meat, vegetables, and even sweets, all dipped in batter and fried.

Remember that you can always add a personal touch to the recipe, perhaps by accompanying the mixed fry with tartar sauce or aioli sauce to add an additional layer of flavor.