Fritto Misto

Build the Meal Around Fritto Misto

• Lemon wedges
• A glass of Falanghina
• Aioli

Making Fritto Misto, Step by Step

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1. Pat all the seafood completely dry on kitchen paper. Wet seafood will not crisp and will spit dangerously.

   Mark done

2. Mix the semolina, flour and fine salt in a wide bowl.

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3. Heat the oil to 180°C / 355°F in a deep pan.

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4. Toss a handful of seafood in the flour, then tip it into a sieve and shake hard until no loose flour remains.

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5. Fry in small batches for 60 to 90 seconds, until pale gold and just crisp. Do not let it brown.

   Mark done Start 60 sec timer

6. Lift onto a rack — never paper, which steams the underside — and salt immediately.

   Mark done

7. Fry the parsley for 10 seconds at the end, scatter it over, and serve with lemon.

   Mark done

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A Few Notes

Shake off every scrap of loose flour or it burns in the oil.

Small batches. Crowding is what makes it greasy.

Drain on a rack and salt while hot.

Storing and Reheating

None. It is at its best within two minutes of leaving the oil.

Fritto Misto Nutrition Facts

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.