🍤 Fritto misto
Fritto misto, Italian for “mixed fry”, is an assortment of shrimp, calamari rings and pieces of white fish dusted in flour and deep-fried until light and crisp. The thin coating lets the seafood’s sweetness come through. It is served piled on a plate or paper cone with lemon wedges, as a starter or a light main, especially in coastal towns.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g raw shrimp, peeled
- 250 g cleaned squid, cut into rings
- 250 g white fish fillet (cod or hake), cut into strips
- 120 g plain flour
- 1 tsp salt
- Oil for deep-frying
- 1 lemon, cut into wedges
Method
- Pat all the seafood very dry.
- Toss it in the flour seasoned with salt, shaking off the excess in a sieve.
- Heat the oil to 180 °C and fry each type separately in small batches: squid 1–2 minutes, shrimp 2 minutes, fish 3 minutes.
- Drain on paper towels, salt lightly and serve immediately with lemon.
How to make it lighter
- Share a platter as a starter and follow it with a salad or grilled vegetables.
- Fry at the right temperature (about 180 °C) — cooler oil makes the coating soak up more fat.
- Order or make a grilled seafood platter (grigliata) for the same ingredients without the frying.
History
Mixed fries of small fish and seafood are a long-standing tradition of Italy’s coastal regions, with well-known versions in Liguria, Naples and Venice. The term fritto misto is also used for mixed fries of meat and vegetables in inland regions such as Piedmont.
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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 →