🐟 Fritto misto di pesce

Name: Fritto misto di pesce
Total time: 40 min
Yield: 4
Cuisine: Italy · coastal regions
Ingredients: 250 g raw shrimp, shell on or peeled; 250 g cleaned squid, cut into rings; 300 g fresh sardines, cleaned; 2 zucchini, cut into thin batons; 150 g plain flour (or semolina flour); 1 tsp salt; Oil for frying; 1 lemon, in wedges

Origin: Italy · coastal regions

512kcal

per serving · 250 g

205kcal

per 100 g

35 gProtein14 g / 100 g

28 gFat11 g / 100 g

28 gCarbs11 g / 100 g

Fritto misto di pesce is the seaside version of Italy’s mixed fry: shrimp, squid rings, whole small sardines and batons of zucchini, all dusted in flour and fried until crisp. The zucchini adds a soft, sweet contrast to the seafood. It arrives at the table hot, heaped on a plate with lemon wedges, and is eaten as a main course in trattorias along the coast.

Diets

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein14 g protein per 100 g — 27% of the calories

Not vegetarianbecause of: shrimp, squid, sardine

Not veganbecause of: shrimp, squid, sardine

Contains glutenbecause of: flour

Not keto11 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Fish ⚠ Molluscs

What it is made of

shrimpsquidsardinezucchiniflourlemon

Recipe

4 servings40 min

Ingredients

250 g raw shrimp, shell on or peeled
250 g cleaned squid, cut into rings
300 g fresh sardines, cleaned
2 zucchini, cut into thin batons
150 g plain flour (or semolina flour)
1 tsp salt
Oil for frying
1 lemon, in wedges

Method

Pat the seafood and zucchini dry.
Toss everything in the flour seasoned with salt and shake off the excess.
Heat the oil to 180 °C. Fry the zucchini first (2 minutes), then sardines (3 minutes), shrimp (2 minutes) and squid (1–2 minutes), in small batches.
Drain, salt lightly and serve at once with lemon.

How to make it lighter

Ask for extra zucchini and fewer sardines and shrimp to lower the energy density of the plate.
Pair it with a simple tomato or green salad instead of bread.
Sardines are oily fish — keep them and cut back on the fried shrimp if you want more nutrients per calorie.

History

Frying the day’s small catch in flour is a long-standing habit of Italian fishing towns, and each coast has its own mix; adding vegetables such as zucchini is common in many places. Today fritto misto di pesce is a staple of trattorias from Liguria to Sicily.

Count it in one photo

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →