Fritto Misto

Ingredients for Fritto Misto

• About 1450ml vegetable or canola oil for frying

• 475ml plain flour

• 18 fresh smelts or 16 fresh sardines, cleaned, heads removed

• 450g medium prawns, peeled, deveined, and butterflied

• 450g sea scallops

• 450g fresh small squid, cleaned, bodies sliced into thin rings, tentacles reserved

• Salt and freshly ground black pepper

• 3 lemons, cut into wedges

• Italian Tartar Sauce

How to make Fritto Misto

In large shallow skillet over moderately high heat, heat 3 inches of oil until thermometer registers 177°C.

Transfer flour to large plate. Sprinkle all seafood liberally with salt and pepper. Working in batches and returning oil to 177°C between batches, dredge seafood in flour, shaking to remove excess, and fry until golden and cooked through, about 20 seconds per side for whole fish and prawns, 15 seconds per side for scallops and calamari. Using slotted spoon, remove as done and drain on paper towel–lined plate.

Garnish with lemon wedges and serve immediately with tartar sauce.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.