Fritto Misto

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

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.

   Mark done

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

   Mark done

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

   Mark done

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

Chef’s Tips

• 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.

Pairing Suggestions

• Lemon wedges
• A glass of Falanghina
• Aioli

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.