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FRITTO MISTO recipe served on a plate, by ALL ROADS Pinseria + Enoteca

Aug 06 2026

Restaurants›ALL ROADS Pinseria + Enoteca›Fritto Misto Recipe

Fritto Misto Recipe

Name: ALL ROADS Pinseria + Enotecas FRITTO MISTO Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 g shrimp (medium, peeled, deveined, tails optional); 300 g calamari rings (cleaned); 200 g small bay scallops (or chopped larger scallops); 300 g small white fish fillets (e.g., cod or haddock), cut into 2–3 cm pieces; 1 cup zucchini, cut into 4–6 mm rounds; 0.5 cup carrot, julienned into matchsticks (optional); 2 tbsp fresh parsley, chopped; 1 each lemon, cut into wedges (for serving); 1 cup all-purpose flour; 0.5 cup cornstarch (or fine semolina for extra crispness); 0.5 tsp baking powder; 1 tsp salt; 0.5 tsp black pepper, ground; 300 ml cold sparkling water (or cold beer for beer batter); 1 each egg (large), lightly beaten; 0.5 cup semolina or extra flour (for dusting); 1.5 l vegetable oil (peanut, canola, or sunflower) for deep frying; 1 tsp kosher salt, to finish; 0.5 tsp freshly ground black pepper, to finish; 0.5 cup aioli or tartar sauce (optional, for serving)

Inspired by ALL ROADS Pinseria + Enoteca

Time50m

Serves4

Make Fritto Misto Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Seafood & Vegetables

1 1/8 lb (500 g) shrimp (medium, peeled, deveined, tails optional)

10.6 oz (300 g) calamari rings (cleaned)

7.05 oz (200 g) small bay scallops (or chopped larger scallops)

10.6 oz (300 g) small white fish fillets (e.g., cod or haddock), cut into 2–3 cm pieces

1 cup zucchini, cut into 4–6 mm rounds

1/2 cup carrot, julienned into matchsticks (optional)

2 tbsp Fresh parsley, chopped

1 each lemon, cut into wedges (for serving)

Batter & Coating

1 cup 00 bread flour

1/2 cup cornstarch (or fine semolina for extra crispness)

1/2 tsp Baking powder

1 tsp Celtic sea salt

1/2 tsp black pepper, ground

1 1/4 cup (300 ml) cold sparkling water (or cold beer for beer batter)

1 each egg (large), lightly beaten

1/2 cup semolina or extra flour (for dusting)

Frying & Finishing

6 1/3 cup (1.5 l) vegetable oil (peanut, canola, or sunflower) for deep frying

1 tsp kosher salt, to finish

1/2 tsp freshly ground black pepper, to finish

1/2 cup aioli or tartar sauce (optional, for serving)

Method

Prepare Seafood & Vegetables

Clean and dry

Pat all seafood and vegetables dry with paper towels. Trim shrimp if needed and cut fish into even bite-sized pieces. Drying thoroughly prevents oil splatter and helps the batter adhere and crisp.

Lightly season the seafood and vegetables with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Keep refrigerated while you prepare the batter.

Make Batter & Coating

Mix dry ingredients

In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, 1 teaspoon salt, and 1/2 teaspoon ground black pepper until evenly combined.

Combine wet

In a separate bowl, lightly beat the egg with the cold sparkling water (or cold beer). The colder the liquid, the crisper the batter will be.

Form batter

Pour the cold liquid into the dry ingredients and stir gently with a fork or whisk just until combined. A few small lumps are fine — do not overmix. Batter should be fairly thin and somewhat bubbly. If it looks too thick, add a tablespoon or two of cold water.

Place the semolina or extra flour in a shallow dish. This will be used to lightly dust seafood and vegetables before battering to help the batter cling.

Frying

Heat oil

Pour the oil into a deep pot or heavy-bottomed skillet to a depth of about 6–8 cm. Heat oil over medium-high heat to 180°C (355°F). If you don't have a thermometer, test by dropping a small amount of batter into the oil — it should sizzle and rise to the surface within a few seconds.

Dust and batter

Working in small batches (to avoid overcrowding), lightly toss a portion of the seafood and vegetables in the semolina or flour to coat. Shake off excess, then dip each piece briefly into the batter letting excess drip off.

Fry in batches

Carefully lower battered items into the hot oil with a slotted spoon or spider. Fry in batches of similar-size items: first fry veggie rounds and thin items for about 1–2 minutes until pale golden; then shrimp and scallops for 1.5–2 minutes until opaque with a light golden crust; and fish pieces and calamari for 2–3 minutes until cooked through and crisp. Maintain oil temperature near 170–180°C — lower heat if browning too fast, raise if oil temperature drops when items are added.

Use a slotted spoon to transfer fried pieces to a paper towel–lined baking sheet in a single layer to drain. Sprinkle lightly with finishing kosher salt while hot.

If needed, keep cooked batches warm in a 90–100°C oven on a wire rack while you finish remaining batches so everything is served hot and crisp.

Serve & Finish

Transfer the fritto misto to a large platter. Sprinkle with chopped parsley and a final pinch of freshly ground black pepper. Arrange lemon wedges around the platter.

Serve immediately with aioli or tartar sauce on the side for dipping. Recommend guests squeeze lemon over pieces just before eating to keep the crust crisp.