Fritto Misto di Pesce: A Delicious Italian Seafood Medley
If you’re looking for an authentic, mouthwatering seafood dish that brings the taste of Italy right to your table, Fritto Misto di Pesce is the recipe for you. This crispy, golden-fried seafood platter features a variety of ocean delights including shrimp, anchovies, and tender calamari, all coated in a light semolina crust. Whether you’re hosting a dinner party or craving a flavorful meal, this vibrant dish is sure to impress. The beauty of Fritto Misto lies in the variety of textures and flavors, from the sweetness of shrimp to the delicate crunch of battered fish.
This dish is not only visually stunning but also incredibly versatile, perfect for pairing with fresh salads, a tangy lemon wedge, or a side of creamy aioli. Read on to discover how to prepare this delightful dish from scratch and enjoy the crisp, golden crunch that only Fritto Misto di Pesce can deliver.
Ingredients for Fritto Misto di Pesce (Serves 4)
| Ingredient | Quantity |
|---|---|
| Shrimp | 12 |
| Anchovies (Alici) | 12 |
| Red Mullet (Triglie) | 4 |
| Hake (Merluzzetti) | 4 |
| Cepole (Small onions) | 250g |
| Squid (Calamari) | 350g |
| Semolina Flour | 250g |
| Fine Salt | To taste |
| Seed Oil (for frying) | As needed |
Nutritional Information (Approximate)
| Nutrient | Amount per Serving (1/4 of the dish) |
|---|---|
| Calories | 320 kcal |
| Protein | 24g |
| Fat | 18g |
| Carbohydrates | 24g |
| Fiber | 2g |
| Sodium | 400mg |
Step-by-Step Instructions for Preparing Fritto Misto di Pesce
Preparing Fritto Misto di Pesce may take some time, but the results are absolutely worth it. Follow these steps carefully for perfect, crispy fried seafood.
1. Clean the Fish and Seafood
Before anything else, you’ll need to clean your fish and seafood to ensure a fresh, delicate taste. Start by rinsing the red mullet (triglie) under cold running water. Using kitchen scissors or your hands, remove the belly, including the internal organs. Give them another rinse and set them aside. Repeat this process for the hake (merluzzetti) and anchovies (alici), removing any innards and rinsing them under water.
As for the onions (cepole), you only need to rinse them briefly—no need for gutting or cleaning, as they will be fried whole.
2. Prepare the Squid (Calamari)
The squid (calamari) require a bit more attention. First, remove the tentacles from the body and detach the “mantle” (the tubular part of the squid) from the head. Remove the cartilage, also known as the “penna,” from inside the mantle. Then, wash the mantle thoroughly under cold water. Make a small incision and peel away the outer skin using a small knife. Next, rinse the mantle again and cut it into rings.
For the tentacles, carefully cut off the eyes and any remaining parts you don’t want to cook. If the tentacles are large, consider cutting them in half to make them easier to fry.
3. Clean the Shrimp
Now it’s time to clean the shrimp. Rinse them under cold water and peel off their shells, leaving the tails on if desired for presentation. Remove the black vein along the back by making a small incision. Once cleaned, set the shrimp aside.
4. Coat the Seafood
For the signature crispy coating, you will need semolina flour. Pour the semolina into a shallow dish and season with a pinch of fine salt. Begin by lightly coating the red mullet with the flour, making sure the fish is well-covered. Tap off any excess flour to avoid clumping. Repeat the process for the calamari, anchovies, onions, and finally, the shrimp. Be sure each piece is evenly dusted with semolina for that perfectly crisp finish.
5. Fry the Seafood
Heat a generous amount of seed oil in a deep frying pan or pot. The oil should be hot, but not smoking, ideally around 180°C (350°F). Start with the red mullet. Gently lower the coated fish into the hot oil, one by one, making sure not to overcrowd the pan. Fry the fish for 3-4 minutes, or until golden and crispy. Once done, carefully remove the fish from the oil using a slotted spoon and place it on a paper towel-lined plate to drain.
Next, fry the calamari rings and tentacles. Fry them for 2-3 minutes, shaking off any excess flour before dropping them into the oil. Again, aim for a golden brown color before removing them and letting them drain.
Repeat the same process for the anchovies, frying them for just a couple of minutes until crispy. Afterward, move on to the onions, frying them for 2-3 minutes until they are golden and perfectly crisp.
6. Fry the Shrimp
Finally, it’s time for the shrimp. Coat them lightly with semolina flour and gently place them in the hot oil. Fry for about 1 minute or until they turn golden brown. Once done, transfer them to the paper towel-lined plate.
7. Serve and Enjoy
Once all the seafood is fried to perfection, arrange it on a serving platter. For an extra touch of freshness and flavor, decorate the Fritto Misto di Pesce with lemon wedges. Serve hot and enjoy immediately while the seafood is still crispy and succulent.
Tips for the Perfect Fritto Misto di Pesce
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Oil Temperature: Make sure the oil is hot enough before adding the seafood, but not too hot. If the oil is too cool, the seafood will absorb the oil and become greasy. A thermometer is a handy tool to ensure you reach the right temperature (around 180°C or 350°F).
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Use Semolina Flour: While you can use regular flour, semolina gives the dish its characteristic crunch and golden color. It’s a key ingredient for authentic Fritto Misto di Pesce.
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Mix and Match Seafood: You can experiment with other types of seafood, like scallops or fish fillets, to create a medley that’s uniquely your own.
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Serving Suggestions: Serve Fritto Misto di Pesce with a side of fresh salad, crispy bread, or a refreshing white wine like Vermentino or Pinot Grigio.
Why You’ll Love This Recipe
This Fritto Misto di Pesce is a delightful mix of crispy, golden seafood that’s perfect for sharing with loved ones. It’s a dish that exudes the vibrant flavors of the sea, combining textures from the tender shrimp to the crunchy calamari. Easy to make but impressive in its presentation, this dish brings a touch of Italy to your table, perfect for special occasions or just a weeknight treat.
