Dinner · 40 min · italian

Fritto Misto di Mare

An Italian dinner built around shrimp and calamari rings — on the table in 40 minutes.

✓ USDA-verified nutrition data

Ingredients

• 1/2 lb Shrimp
• 1/2 lb Calamari rings
• 1/2 lb White fish fillets
• 1/2 lb Small scallops
• 1 cup All-purpose flour
• 1/2 cup Semolina
• 4 cups Vegetable oil
• 2 Lemon
• 2 tsp Salt

Steps

1. Pat every piece of seafood completely dry — moisture is the enemy of crispness. Cut the fish into bite-size pieces so everything fries in the same time.
2. Toss the seafood in the flour-semolina mix, shaking off every bit of excess. A whisper-thin coat fries shatteringly crisp; a thick coat goes gummy.
3. Heat the oil to 350°F in a deep heavy pot. Fry in small batches, about 2 to 3 minutes, until pale gold. Crowding drops the temperature and makes it greasy.
4. Lift out with a spider and drain on a wire rack, never paper towels, which trap steam and soften the crust. Salt immediately while hot.
5. Pile onto a warm platter lined with parchment.
6. Serve at once with lemon wedges — a hard squeeze right before eating. Fritto misto waits for no one; the crunch fades by the minute.

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