Fritto Misto Recipe

Fritto misto is the joyful mixed fry of the Italian coast, a pile of crackling-crisp squid, prawns and vegetables eaten hot with lemon. The secret is a light batter and very hot oil, so everything stays shatteringly crisp. Serve it straight from the pan with a cold glass of something white.

Prep time

25 mins

Cook time

15 mins

Total time

40 mins

Servings

4 servings

Calories

480

Ingredients

• 300 g squid, cleaned and cut into rings
• 200 g large prawns, peeled and deveined
• 150 g white fish fillet, cut into strips
• 1 courgette, cut into thin batons
• 150 g plain flour
• 50 g rice flour
• 1 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• Vegetable oil, for deep frying
• 1 lemon, cut into wedges
• 2 tablespoons chopped flat-leaf parsley

Instructions

1. Pat the seafood and courgette very dry with kitchen paper.
2. Mix the plain flour, rice flour, salt and pepper in a shallow bowl.
3. Heat the oil in a deep pan to 180°C; a cube of bread should sizzle and brown in 30 seconds.
4. Dredge a small batch of seafood and vegetables in the flour, shaking off the excess.
5. Fry in batches for 2-3 minutes until pale gold and crisp, then drain on a rack.
6. Season immediately with a pinch of salt, scatter with parsley and serve with lemon wedges.

Pro tips

• Fry in small batches so the oil stays hot and the coating stays crisp.
• Drain on a wire rack, not paper, so the underside does not steam soft.
• Keep the flour coating thin; a heavy batter turns greasy.
• Serve within minutes of frying for the best crunch.

Frequently asked questions