Fritto Misto Con Calamari Recipe

Clean and dry

Pat calamari rings and tentacles thoroughly dry with paper towels. Excess moisture prevents a crisp coating.

Season the calamari lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Squeeze half of the lemon over the calamari and set aside while you mix the batter (5 minutes).

Cut zucchini, bell peppers, and mushrooms into the indicated sizes. Pat vegetables dry so batter adheres; place in a bowl and lightly season with a pinch of salt.

Toss vegetables with 1 tablespoon of the flour-cornmeal mix (see Batter step) to give them a light dusting — this helps the batter cling.

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup fine cornmeal, and 1/2 tsp baking powder. Add 3/4 tsp salt, 1/2 tsp garlic powder, and 1/2 tsp paprika; mix to combine.

In a separate bowl whisk 1 egg with 1 cup very cold sparkling water (or cold beer) until blended. Pour the wet mixture into the dry ingredients and whisk just until combined — a few small lumps are fine. The batter should be a little thinner than pancake batter; if too thick add up to 2 tbsp more cold water. Chill the batter in the fridge 10 minutes.

Pour about 3–4 cups neutral oil into a heavy deep skillet or Dutch oven. Heat over medium-high to 350–365°F (175–185°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and float immediately without browning too fast.

Place the flour-cornmeal-baking powder mixture (used earlier) in a shallow bowl for dusting. Lightly dredge the calamari pieces and vegetables in the dry mix, shaking off excess.

Working in small batches to avoid overcrowding, dip the dredged calamari or vegetables into the chilled batter, letting excess drip back into the bowl, then gently lower into the hot oil using tongs or a spider skimmer.

Fry calamari for 1.5–2 minutes, until golden brown and crisp. Vegetables may take 2–3 minutes depending on thickness. Avoid overcooking calamari to prevent toughness.

Remove fried items with a slotted spoon to a wire rack set over a sheet pan or paper towels. Immediately season lightly with a pinch of salt. Keep fried batches warm in a 200°F (95°C) oven while finishing remaining batches.

In a small bowl whisk together 3 tbsp tomato paste, 1/4 cup mayonnaise, 1 tsp hot sauce (adjust to heat preference), 1 tsp red wine vinegar, 1/2 tsp honey, 1 tsp minced garlic, 1/2 tbsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper until smooth and slightly airy.

Taste and adjust: add more hot sauce for heat, more honey for sweetness, or a splash of water to thin if too thick. Chill until ready to serve.

Arrange fried calamari and vegetables on a large platter. Sprinkle with chopped parsley and serve with lemon wedges and the spicy red dipping sauce on the side.

Serve immediately for the best texture. Leftovers can be reheated briefly in a hot oven (425°F/220°C) for 5–7 minutes to re-crisp, though texture will not be identical to freshly fried.