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Golden fried shrimp, squid rings, and small whole fish piled on parchment with lemon wedges and flaky salt

Crispy Fritto Misto di Mare, Italian Fried Seafood

Shrimp, squid, and small whole fish dredged in seasoned flour and fried hot until golden, served with lemon and flaky salt.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian (Neapolitan)
Calories: 400
Ingredients Method Notes

Ingredients
  

Seafood
  • 300 g Shrimp, peeled and deveined, tail-on
  • 300 g Squid (calamari), cleaned, bodies sliced into rings, tentacles halved
  • 200 g Small whole fish (anchovies or smelts), cleaned
Coating and Frying
  • 200 g All-purpose flour or fine semolina (semola rimacinata)
  • 1 tsp Fine sea salt plus more for finishing
  • 1/4 tsp Black pepper
  • 1 liter Sunflower or peanut oil, for frying
  • 1 Lemon, cut into wedges
  • 2 tbsp Fresh parsley, chopped optional

Method
 

Prep the seafood
  1. Pat shrimp, squid, and small fish completely dry with paper towels. Wet seafood steams instead of frying and the coating turns gummy.
  2. Season the flour with the salt and pepper in a shallow dish.
Fry
  1. Pour oil into a deep, heavy pot to a depth of about 5 cm (2 inches) and heat to 180C/350F using a thermometer.
  2. Working in batches of 6 to 8 pieces, dredge seafood in the seasoned flour, shake off excess, and lower into the hot oil.
  3. Fry shrimp for 60 to 90 seconds until opaque and pink, reaching an internal temp of 145F/63C.
  4. Fry squid for 60 to 90 seconds until just opaque and firm, not rubbery.
  5. Fry small whole fish for about 90 seconds until golden and crisp.
  6. Lift each batch out with a spider or slotted spoon and drain on a wire rack.
Serve
  1. Season fried seafood immediately with flaky salt while it's still hot.
  2. Pile onto a platter with lemon wedges and scatter with parsley if using. Serve right away.

Notes

  • Fry seafood within an hour of buying it for the best texture.
  • Keep oil temp steady at 180C/350F with a thermometer, don't guess.
  • Don't crowd the pot, fry in small batches of 6 to 8 pieces.
  • Drain on a wire rack, not paper towels alone, to keep the bottom crisp.