Authentic Fritto misto di pesce Recipe Italy, Europe
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Cooking tips
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cleaning the fish
All fish should be gutted by piercing a small piercing knife into its belly, then removing the entrails and scaling the fish. You can remove the head, but real connoisseurs leave the heads, which act as a handle to grab the fish by when eating it. Removing the vein is recommended when cleaning the shrimp, but the tail must be left on. To remove the vein, cut along the back of the shrimp with a knife ... Read more -
coating the fish/seafood
For a crispy, light coating on your seafood, semolina flour is the way to go. This choice of flour is key, as it creates a unique texture when fried. After dredging the seafood in the flour, it's important to shake off the excess. A simple way to do this is by placing the fish in a sieve and gently shaking it, allowing the excess flour to fall through while keeping the coating intact. -
frying
Frying should be done when the oil reaches a temperature of 170-190°C/340-380°F. It’s best to have a thermometer to check the temperature, but if one is unavailable, go for the old “insert a wooden spoon in the oil” test. The oil is at the proper frying temperature if bubbles appear around the spoon. Also, the oil should not drop below the said temperature at any point, or the fish will soak up too ... Read more -
serving
The fritto misto should be served warmed and seasoned with salt just before serving, or it will turn soggy. Lemon wedges for squeezing over the seafood usually accompany it. Also, in many places in Italy, it is not uncommon for fritto misto to be served in a paper cone if eaten as a snack or a street food.
Fritto misto di pesce
PREP 40min
COOK 10min
READY IN 50min
Fritto misto di pesce captures the essence of coastal Italy, where fresh catches are transformed into crispy, golden bites of culinary delight. The following is the classic preparation of the said dish, with a variety of fish and seafood dredged in semolina flour and fried to crispy perfection.
Ingredients
12 red shrimps
4 goatfish
250g (9 oz) bandfish
12 anchovies
4 codfish
350g (12.3 oz) calamari/squid
250g (9 oz) semolina
salt, to taste
vegetable oil, as needed
Preparation
Start by cleaning the fish. Rinse the goatfish under running water, then with scissors or hands to remove the belly entrails. Do the same with cod, anchovies, and bandfish.
For calamari, detach the mantle from the head and remove the cuttlebone inside. Wash the mantle under running water, dispose of the entrails, and peel off the skin from the mantle with a small knife. Cut the fins off, then the rest into rings. Cut the eyes off from the tentacles, then remove the beak by pushing it out with your hands. In case the tentacles are big, halve them.
Wash the shrimp under running water.
Heat oil in a pan to 356-374°F (180-190°C). It is recommended to check the temperature with a thermometer.
Coat the cod with semolina by rolling it in it, then shake off the excess semolina. Fry until golden and drain on paper towels.
Repeat the process for goatfish.
Dredge the calamari and fry until golden, then drain.
Dredge in semolina first, then fry the anchovies and bandfish together.
Coat the shrimp in semolina and fry until golden.
Once all the seafood is fried, transfer to a tray lined with oil-absorbing paper.
Decorate with lemon slices and serve warm.
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