Fritto Misto
Crispy Italian fried seafood and vegetables in a light, golden batter. Serve immediately with lemon and marinara for an elegant yet simple appetizer or light dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 480
- Protein
- 35g
Ingredients
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 cup cold sparkling water
- 1 lb large shrimp, peeled and deveined
- ¾ lb squid, cut into 1/2-inch rings
- 3 cups vegetable oil for frying
- 1 pinch salt and pepper to taste
Instructions
- 1
Pat shrimp and squid completely dry with paper towels.
- 2
Whisk flour, cornstarch, salt, and pepper in a bowl. Pour in cold sparkling water and stir until just combined—batter should be lumpy.
- 3
Heat oil in a heavy-bottomed pot to 350°F, about 10–12 minutes. Use a thermometer to verify.
- 4
Working in batches, dip shrimp into batter and slide into hot oil. Don't crowd the pot—fry only 6–8 pieces at a time.
- 5
Fry shrimp 90 seconds per side until golden and crispy. Transfer to a plate lined with paper towels.
- 6
Repeat with squid, frying 60–90 seconds total until golden. Squid cooks faster than shrimp.
- 7
Season hot fritto misto with a pinch of salt. Serve immediately with lemon wedges and marinara.
Tools you’ll need
- heavy-bottomed pot, at least 3-quart
- instant-read thermometer
- spider skimmer or slotted spoon
- paper towels
- paper plates or platter
- whisk
- mixing bowl
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