Easy Fritto Misto
Easy Italian Fritto Misto with calamari, shrimp and white fish is the most delicious appetizer or fuss-free lunch recipe served with lemon aioli for dipping.
What is Fritto misto?
Fritto Misto (directly translated to “mixed fried”) is a combination of either seafood or vegetables (or both) that is lightly battered and fried until crisp and golden. Vegetables most often used are zucchini, artichoke, squash and eggplant.
Ingredients
I wanted the seafood to shine so I made a simple dredge consisting of cornstarch, flour, salt and freshly cracked black pepper which I coated the seafood in before quickly frying in very hot oil. This results in crispy seafood that is still tender and juicy. A light batter can also be used but I prefer this method.
- Seafood/fish. I used Calamari/squid (Heads and tubes), peeled and deveined large shrimp and chunks of white fish. Mussels, bay scallops, oysters, chunks of lobster, etc. can all be used.
- Flour.
- Cornstarch.
- Sea salt and black pepper.
- Oil, for frying. Any neutral oil like canola, sunflower oil or vegetable oil will work.
For the lemon aioli
- Egg yolk.
- Dijon mustard.
- Fresh garlic clove.
- Lemon juice and lemon zest.
- Oil. I used a combination of olive oil and avocado oil.
- Salt and pepper.
How to make Fritto Misto
Start by preparing the seafood. Peel and devein the shrimp, cut the fish into chunks and make sure the calamari is clean. Whisk the flour, cornstarch, salt and pepper together in a large bowl. Heat a large pot/Dutch oven over medium-high heat and add enough oil for frying. The oil is ready when it reads 180ºC/350ºF on a thermometer. Coat the seafood in the flour mixture, making sure every piece of seafood and fish is thoroughly coated then place on a wire rack set over a sheet pan. This can be done up to an hour ahead – simply dip the seafood in the flour mixture again right before frying. This will also create a slightly thicker, crunchier coating once fried.
Dust the excess flour off then fry the seafood in batches for 3-4 minutes until crisp and golden brown then remove with a slotted spoon and allow to drain on paper towels. Serve the fried seafood in a large platter with lemon wedges, chopped parsley and a small bowl of the lemon aioli for dipping.
How to make lemon aioli
Add the egg yolk, mustard, grated garlic clove, lemon juice and zest, salt and pepper to a tall jug. Place an immersion blender in the jug then pour in the oil. Start blending, pulling the blender up slowly to allow the oil to emulsify and continue blending until the aioli is completely emulsified. Taste and adjust seasoning if necessary.
Seafood recipes
Ingredients
- 450 g (1lb) shrimp peeled and deveined
- 150 g (5oz) squid/calamari
- 200 g (7oz) white fish
- 2 cups flour
- 1 cup cornstarch
- ½ tsp baking powder
- 1½ tsp salt
- ½ tsp freshly cracked black pepper
For the lemon aioli
- 2 egg yolks
- ½ tsp dijon mustard
- 1 garlic clove minced/gratefd
- 2-3 tsp lemon juice
- 1 tsp lemon zest
- ½ cup olive oil I used half olive oil and half avocado oil
- salt and pepper to taste
Instructions
- Start by preparing the seafood. Peel and devein the shrimp, cut the fish into chunks and make sure the calamari is clean.
- Whisk the flour, cornstarch, salt and pepper together in a large bowl.
- Heat a large pot/Dutch oven over medium-high heat and add enough oil for frying. The oil is ready when it reads 180ºC/350ºF on a thermometer.
- Coat the seafood in the flour mixture, making sure every piece of seafood and fish is thoroughly coated then place on a wire rack set over a sheet pan.
- This can be done up to an hour ahead - simply dip the seafood in the flour mixture again right before frying. This will also create a slightly thicker, crunchier coating once fried.
- Dust the excess flour off then fry the seafood in batches for 3-4 minutes until crisp and golden brown then remove with a slotted spoon and allow to drain on paper towels.
- Serve the fried seafood in a large platter with lemon wedges, chopped parsley and a small bowl of the lemon aioli for dipping.
For the lemon aioli
- Add the egg yolk, mustard, grated garlic clove, lemon juice and zest, salt and pepper to a tall jug.
- Place an immersion blender in the jug then pour in the oil.
- Start blending, pulling the blender up slowly to allow the oil to emulsify and continue blending until the aioli is completely emulsified.
- Taste and adjust seasoning if necessary.