Fritto misto di pesce
(Frittura mista di pesce)
Assorted fried seafood known as fritto misto di pesce is hugely popular in Campania, but it is also found all over Italy. However, fritto misto is one of those dishes that differs widely across the country. Along the Italian seaside, it will always include crustaceans and mollusks, typically shrimp and squid, and often paranza, which is a collective name for very small whole fish such as fresh anchovies, sardines, baby mackerel, or mullet.
Depending on the region, fritto misto is sometimes batter-fried, but the simplest method of preparing it is lightly coating the food in flour and quickly deep-frying it in hot oil until it forms a nice golden brown crust.
Pairing tips
Fiano di Avellino
This white Italian wine is produced in Campania with an ancient Fiano grape. The best examples made in the region are typically light or full-bodied, fresh, lively, and ... Read more
Cerasuolo d'Abruzzo
Cerasuolo d'Abruzzo was formerly a part of the renowned Montepulciano d'Abruzzo appellation, but in 2010, it became an independent designation (DOC) that only ... Read more
Prosecco
One of the most exported Italian white wines, Prosecco is a sparkling wine that comes in three levels of perlage, the bubbliest spumante (sparkling)... Read more
Fritto misto di pesce Authentic recipe
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.
WHERE TO EAT The best Fritto misto di pesce in the world (according to food experts)
"Three words: fried fish cones. "Il Pescato Cucinato" means "cooked catch," and that's what it comes down to at this hole-in-the-wall friggitoria. Whether it's calamari, clams, cod, or anchovies, there's only one method of cooking, and that's frying—but in a light batter that gives a nice crisp coat to the fish without overwhelming it."
"Ignore the proliferating pizza stalls and head to Acqua e Mais where you’ll find authentic Venetian street food wrapped in a scartosso (paper cone). The delectable treats include cones of fried mixed fish, squid and shrimps or a selection of vegetables from the Rialto Market."
"Patience pays off with some old-time classics, such as fritto misto (deep-fried calamari and little fish)."
"Especially recommended is Fried Land, which makes fresh fried seafood for sit-down or takeaway."
"It would be a shame to pass up the San Trovaso's excellent frittura mista di pesce (fried seafood platter)."
"The need for food became apparent before we headed to the marina. Solution: Mamma Mia! Take Away fried calamari cones."
"When you get to Riomaggiore, visit Siamo Fritti for a fritto misto (deep fried fish), the area’s delicious speciality."
"If you go to Aosta don't miss it, spectacular fish dishes, including Fritto misto di pesce."
"Perfectly crispy and perfectly prepared."
Other Cicchetti varieties
