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Fritto misto de mare (Italian mixed fried fish) recipe

Fritto misto de mare (Italian mixed fried fish) recipe

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For an authentic fritto misto de mare begin by choosing the freshest fish and seafood, then simply coat it in fine semolina before frying and serving with lemon wedges. Best to be plan in advance so fresh squid and calamari have time to drain any excess water.

8 people made this

IngredientsServes: 8

  • 700g fresh squid, cleaned and sliced in rings
  • 200g fresh calamari rings
  • 250g shelled and devined prawns
  • 500g small cod fish
  • durum semolina flour, as needed
  • sunflower oil, for deep frying
  • salt, to taste
  • lemon wedges for serving

MethodPrep:30min ›Cook:30min ›Extra time:12hr › Ready in:13hr

  1. Place the squid and calamari in a sieve placed on top of a bigger bowl. Cover with cling film and store in fridge for one night to remove excess water.
  2. Pat dry the squid and calamari; roll in semolina to coat evenly. Repeat with prawns and small cod fish.
  3. Heat sunflower oil in a deep frying pan. Place the floured fish in a colander and gently shake off excess flour. Deep fry in batches: prawns and cod first (they will keep the oil relatively clean), then squid and calamari. Add to the pan jut a few at the time so the fish can float and the oil stays hot. Each batch will cook for about 5 to 6 minutes.
  4. Drain on kitchen paper. Season with salt and transfer to a serving dish. Decorate with lemon wedges.

Keep warm

To taste fried fish at its best, serve immediately or prepare a few minutes in advance, cover with foil and keep it warm in the oven until it's time to serve.

Squid and calamari:

Calamari are similar to squid in many respects, but are often more tender and smaller in size compared to other types of squid.

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Mixed fried fish in a cone (Fritto misto di pesce in cono) from Italian Street Food: Recipes from Italy's Bars and Hidden Laneways (page 130) by Paola Bacchia

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Solo Italiano, Portland, ME

Chef Paolo Laboa traded one port town for another when he moved from his native Genoa to Portland, Maine, bringing along with him the commitment to serving the freshest seafood in the traditional Ligurian style. Solo Italiano’s fritto misto is heavy on the fish, but includes some very special additions. Chef Paolo’s twist combines shrimp, calamari, and mackerel with zucchini blossoms, polenta and his favorite and most unique ingredient, borage leaves. For textural variety, some ingredients get a conservative dusting of flour before going into the fryer while others are coated in pastella, an Italian pilsner beer batter. Finished with a squeeze of fresh lemon and spicy aioli on the side for dipping, this misto is best enjoyed dockside, which happens to be just a few steps away!

Fritto Misto by SoloItaliano

Try This Fritto Misto di Mare Recipe

When making this calamari fritto misto at home, it can be part of a meal as an appetizer or prepared separate as a quick snack. Regardless of how you chose to enjoy this fritto misto recipe, there are a few considerations to be mindful of when preparing this dish. First, using an oil that can withstand high temperatures with a high smoking point. We recommend using peanut oil since it works well at high heat and does not overwhelm the flavors of the food. Although extra virgin olive oil works well, it is not cost effective to use for this dish. Secondly, don’t be afraid to be generous with the use of oil. When using a fryer, you’ll want to see the food float on the surface. Lastly, monitoring the temperature is one of the most important aspects of making great fritto misto. By using an iron skillet, you’ll have more control over the temperature, since it allows the oil to heat slowly across a wide area. We encourage you to use a thermometer to ensure the oil reaches 180 degrees.

  • Ingredients:
    • Between 1 and 1 ½ pounds of squid tubes and tentacles
    • Between 1 and 1 ¼ cups of buttermilk
    • Between 2 and 3 cups of all purpose flour
    • ¼ cups of rice flour
    • 1 teaspoon of paprika
    • Kosher salt and ground pepper
    • 1 large cucumber cut into matchsticks
    • 1 thinly sliced lemon
    • Peanut or canola oil
    • Lemon wedges
    • 2 tablespoons of fresh chopped parsley
    • Siracho mayo
    • ½ cup of mayo
    • A few drops of sriracha with adjustments for heat preferences
    • Preparation:
      • Phase 1 – Begin rinsing the squid in a colander and remove any fins. Then, cut the tubes into rings and lightly add salt. Next, soak the squid in buttermilk for at least 20 minutes.
      • Phase 2 – As the squid is soaking, cut the cucumber into matchsticks if you haven’t already and slice the lemons.
      • Phase 3 – Heat the oil in a large cast iron skillet until it reaches 375 degrees.
      • Phase 4 – As the oil is heating up, mix the rice flour, all purpose flour, salt and pepper, and paprika on a baking sheet. Be sure to lightly coat the lemons and zucchini as well.
      • Phase 5 – When the oil has reached the ideal temperature, dust off any excess flour from the zucchini and begin to fry in small batches without crowding the pan. Repeat this process with the lemons and set aside on a paper towel to drain the oil.
      • Phase 6 – Once you’ve fried the lemons and zucchini, you may have to change your oil. After changing your oil, take the squid from the buttermilk to the flour and coat generously. Next, dip coated pieces into the fryer.
      • Phase 7 – When the calamari has turned a golden brown, you may remove it from the oil and onto paper towels to drain. You’ll repeat this process until all calamari is fried. Once this is complete, you can mix both the zucchini, lemons, and calamari onto a platter. Don’t forget to garnish with parsley, lemon wedges, and a side of sriracha mayo. Enjoy!

      When making this calamari fritto misto, you’ll want to make sure that all the ingredients are dry at room temperature and approximately the same size. This will make frying easier. You will also be able to maintain the fibres of the food intact.

      Fritto misto di mare

      There’s a saying in Italian: fritte son bone anche le scarpe, meaning “even a shoe tastes good when it’s fried”. Well, I’ve never actually tried fried shoe, but I couldn’t agree more when it comes to seafood. It tastes especially delicious when it’s fried—good enough to convince even the piscatorially challenged.

      The fritto misto di mare, a platter of assorted fried seafood is hugely popular in Campania but found all over Italy. It will always include crustaceans and mollusks, typically shrimp and squid, and often very small whole fish, such as fresh anchovies or sardines, or baby mackerel or mullet, collectively known as paranza. Here in the US, you might look for fresh sardines or smelt they are hard to find but occasionally make an appearance, especially in areas with large Italian-American communities. But you should really feel free to include whatever seafood that’s fresh and available to you locally. For today’s fritto misto di mare, I couldn’t find any tiny fish in the market, but I did spy some local soft shell crabs, as well as some gorgeously plump scallops, which were a rare and expensive treat back in Rome.

      A fritto misto di mare is sometimes batter-fried (see Notes below), but the simplest and my personal favorite method is the one we’ll present today: The seafood is lightly coated in flour and quickly deep fried in hot oil until golden brown. If you ask me, there’s no better way to prepare seafood.


      A total of 2-2.5 kilos (4-5 lbs) of mixed seafood, which should, at a minimum, should include:

      Plus, if you like, one or more of the following:

      • Fresh sardines or smelts or other tiny fish
      • Scallops
      • Soft shell crabs
      • Crayfish


      Step 1: Prepping the seafood

      The shrimp (as well as other crustaceans like crayfish) should be shelled, but leave the tails on. (If you’ve found shrimp with their heads—a rarity here in the States but normal in Italy—leave them on, too.)

      If you’ve bought your squid already cleaned, almost all squid is these days, at least here in the US, then proceed to cut the squid sacks into rings about 1 cm (1/3 in) thick the tentacles can be left whole. And don’t forget the tentacles I agree with the Japanese, who say they’re the best part of the squid. (If the squid hasn’t been cleaned, see this video for instructions.)

      If using soft shell crabs, cut them in half down the middle vertically, then horizontally, so that each crab makes four pieces.

      Scallops in the US are sold out of their shells, but if you are elsewhere and buy them in still in their shells, detach them by gently sliding a paring knife between the scallop and its shell. [Remove the roe sack as well.]

      The small fish, assuming you fishmonger has cleaned it for you—can be cooked as is.

      You should lay out your prepared seafood on paper towels to soak up any excess liquid:

      Step 2: Flouring the Seafood

      Now lightly flour your seafood. I like to do this by placing my seafood in a plastic bag, then spoon in 1-2 spoonfuls of flour, and shake the bag around until all the pieces are lightly coated, like so:

      Then pour the contents of the bag into a colander. Shake the colander to eliminate the excess flour. The seafood should look something like this:

      Step 3: Deep Frying the Seafood

      Now it’s time to fry. Heat your oil in a fryer or a deep cast iron pot until it is very hot. In a deep fryer, just crank the temperature up as high as it will go, to a temperature of 190C/375F. If using frying in a pot, then use a [deep frying] thermometer if you have one if not, then heat it until just before the oil begins to smoke.

      Deep dry the fish quickly in the hot oil, until the seafood is just cooked through and a light golden crust has formed on the outside. This should take no more than 2-3 minutes. Avoid overcooking the fish.

      NB: Unless I’m dealing with a single portion, I like to flour and fry each type of seafood separately, as they do cook at slightly different rates, with the shrimp or smaller bay scallops taking almost no time, while the squid and crab can take a bit longer, as can larger scallops. In any case, don’t overcrowd the deep fryer and proceed in batches if you need to.

      Drain your fried fish on paper towels or a cooling rack as they are done like so:

      Step 4: Serving the Seafood

      Once all your seafood is cooked, transfer them to a serving platter (preferably lined with paper towels to soak up any excess oil), sprinkle lightly with salt, and serve your fritto misto di mare with lemon wedges.

      It is crucial to serve fried foods as soon as possible after they’re done, while they’re still nice and hot and crispy. As they say in Naples, frijenno e magnanno—which, loosely translated, means “fry it and eat it”. But if you really need to make it ahead, or if you have so much fish that some is already cold by the time the last of it is done, you can return all the fish to the deep fryer for a quick dip to warm up—but this should literally just be for a few seconds. Then drain again and serve.

      Notes on Fritto misto di mare

      My main tip for making a great fritto misto di mare is avoid overcooking the seafood. While I usually advise balance when deep frying meat or vegetables—not too hot, not too cool—for seafood, which cooks very quickly, I find the best method is to fry at the highest temperature possible, for the shortest time possible, just long enough to cook the seafood through but not a moment more. The result is seafood as it best, sweet and briny and juicy. Taste a piece before serving—you’ll be surprised how little salt or other seasoning it actually needs.

      As mentioned, a fritto misto di mare can be made with a light batter of flour, olive oil and enough water to make a cream-like mixture. Some batters call for adding egg to the batter, which you can add whole or, if you want to get fancy, add the yolk and then (just before frying) fold in the egg white, which you will have whipped into a foam. Egg batters, especially if you whip your egg whites, will be quite thick. You need to let any batter sit for about an hour before using. Make sure you’re seafood is quite dry before coating with your batter, or the batter will tend to slip off in the frying. Batter-fried seafood take a bit longer to cook than when lightly floured, so increase the frying time by a minute or two.

      For the oil, while some recipes, especially the older ones, call for olive oil, for deep frying at high heat I find peanut oil or the more reasonably prices safflower oil, does a better job. As for the flour, it is the subject of some controversy. Some recipes call for hard-wheat flour, others insist on soft “OO” flour, some on semolina. I simply use the kind known here in the US as “All Purpose” and it works just fine. And while a fritto misto di mare generally doesn’t include vegetables, unlike a meat-based fritto misto which almost always does, occasionally you will find a recipe that calls for some slices of zucchini or other summer vegetables these are always fried covered in batter, even if your seafood isn’t.

      Notes about this recipe

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      • 5 cups plus 1 tsp. extra-virgin olive oil
      • 1 cup canola oil
      • 1 cup Wondra flour
      • 1 ⁄2 cup cornstarch
      • 2 tbsp. semolina
      • 1 ⁄8 tsp. cayenne pepper
      • 1 ⁄8 tsp. sugar
      • Kosher salt and freshly ground black pepper, to taste
      • 1 ⁄2 lb. large tail-on shrimp, peeled
      • 1 ⁄2 lb. small fish, such as smelt or sardines, cleaned, butterflied, and deboned
      • 1 ⁄2 lb. squid, cut into 1/2″ rings
      • 3 cups salad greens, such as arugula
      • Lemon wedges, for serving
      • Aïoli, for serving (optional)

      Fish Recipes

      With thriving ports and picturesque fishing villages dotting the coast, Italy boasts a wonderful heritage when it comes to beautiful fresh fish dishes. Indeed, there are so many wonderful Italian fish recipes it’s hard to know where to begin!

      Yet for a truly authentic selection of easy Italian recipes for fish it’s hard to beat the great range of ideas from Gino D’Acampo. Gino grew up among the fisherman on the Neapolitan coast and he has honed his cooking skills over many years to perfect an array of authentic Italian fish dishes fused with his unique Gino twist.

      Like most Italian cooking, for truly authentic Italian fish recipes simplicity and flavour rule the day. Gino’s Italian fish recipes are guided by this core principle, bringing maximum flavour with minimum ingredients.

      From Gino’s traditional Italian baked fish recipes, which include the classic whole baked sea bass with salsa – spigola in barchetta – to his Italian fish stew recipe – stufato di pesce – and his Italian fried fish recipes – which cover the indulgent fritto misto – there’s a wealth of inspirational ideas to discover.

      No Italian chef is without a list of amazing fish dishes so if you’re looking for some of the very best recipes for fish online then you’re in the right place. As Gino says “no matter if it’s winter or summer, spring or autumn, no dish will ever beat a good fish stew!” Of course he’s absolutely right!

      You can find a full range of the very best Italian recipes for fish in Gino’s best-selling recipe books or you can find a selection of great ideas below. Time to start cooking!


      For the fritto misto, preheat oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

      In a large bowl, combine the flours, paprika, salt and pepper on a plate. Toss the seafood in the flour mixture and drop carefully into the deep-fat fryer. Fry until golden then carefully remove using a slotted spoon and drain on kitchen paper.

      For the gremolata, mix all the ingredients in a small bowl.

      For the superfood salad, combine all of the ingredients in a large bowl. For the dressing, blitz all of the ingredients in a blender and stir thoroughly through the salad.

      Serve the fritto misto with the lemon wedges, gremolata and salad alongside.

      Tuscan fish dishes you have to try

      CACCIUCCO alla Livornese is the king of all Tuscan fish dishes. The Livornesi are particularly proud of this dish as it originates here. The name comes from Turkish (kucuk in Turkish means “small thing”, It’s a thick soup involving 5 different types of fish: squid, cuttlefish, prawns, shellfish cooked in tomato and a bit of wine. Served on a base of toasted Tuscan bread rubbed with garlic.

      You’ll find this dish in coastal towns, though the best is to be found in Livorno and surrounding coastal areas. Trattoria da Galileo, in Livorno, is considered a must by connoisseurs.


      BACCALÀ ALLA LIVORNESE Baccalà (salted coldfish) stir-fried and cooked in tomato sauce, garlic and parsley.

      SPAGHETTI WITH SEAFOOD – Usually made with clams, small types of shellfish, or allo scoglio with mixed sea food (including shellfish, prawns and cuttlefish). Spaghetti allo scoglio is a classic fish dish, perfect on a hot summer day with a cold glass of white Vermentino wine.

      SEPPIE CON PISELLI – Cuttlefish with peas is a delicious mix of tender fish, peas, garlic, onion and a touch of tomato sauce. Light and marvellous.

      SEPPIE CON BIETOLA – Cuttlefish and chard. If you love fish and can’t do without your greens, this is the dish for you. Light and delicious.

      RISOTTO DI MARE – Seafood Rice. Although it’s not only a Tuscan dish you’ll still find it on lots of menus. A dish packed with mussels, squid and prawns.

      FRIED FISHFritto di mare o Fritto misto is a scrumptious way to eat fish. You’ve never had fried fish like this.

      FISH DICTIONARY – When ordering fish, use this handy guide to help you navigate your way through the many different types of fish and seafood on a menu.

      Watch the video: Καλαμαράκια τηγανητά Επ. 24. Kitchen Lab TV. Άκης Πετρετζίκης (June 2022).