Fritto Misto Pesce E Verdure (gf) Recipe

Dry and portion

Pat prawns, calamari, fish pieces, and scallops dry with paper towels. Season lightly with 1/2 tsp of fine sea salt and 1/2 tsp black pepper distributed among the seafood. Place seafood on a wire rack or tray and chill in the refrigerator while preparing batter. Pat the prepared vegetables dry so batter adheres.

Keep seafood and vegetables separated into small, single-layer trays or bowls so you can fry in batches by type — scallops and small items together, rings and vegetables together, fish and prawns separately.

Make dry mix

In a large bowl whisk together rice flour, cornstarch, potato (or tapioca) starch, baking powder, 1 tsp fine sea salt, and 1 tsp ground black pepper until evenly combined.

Finish batter

Place the dry mix in a wide bowl or shallow pan. If using the egg, beat it lightly in a small bowl. Slowly whisk ice-cold sparkling water into the dry mix until just combined — you want a thin, tempura-like batter that coats but is not thick (about 500–600 ml total after adding the egg if used). Keep the batter chilled over an ice bath if possible; a cold batter produces a crisp result. Do not overmix; some small lumps are fine.

For a slightly different texture, you can make a light dusting station: place 1/2 cup rice flour in a shallow bowl and dredge larger pieces (fish, prawns) lightly before dipping into batter to help it adhere.

Combine aioli

In a small bowl combine mayonnaise, egg yolk (if using), grated garlic, lemon juice, lemon zest, 2 tsp olive oil, 1 tsp salt, and 1/4 tsp black pepper. Whisk until smooth and glossy. Taste and adjust acidity or salt. Refrigerate until ready to serve. Keep chilled.

Heat oil

Pour oil into a deep fryer or a deep, heavy pot to a depth of about 3–4 inches (7–10 cm). Clip a thermometer to the side and heat to 180°C (355–365°F). Maintain temperature between 175–185°C for best results.

Fry in batches

Working quickly, dust larger pieces (prawns, fish) lightly with rice flour, dip into the chilled batter allowing excess to drip off, then gently lower into the hot oil using a spider or slotted spoon. Fry like items together: scallops and small items 1–1.5 minutes until golden and just cooked, calamari rings 1.5–2 minutes, prawns 2–2.5 minutes, fish pieces 2–3 minutes depending on thickness, and vegetables 1.5–2.5 minutes until crisp and lightly golden. Do not overcrowd the oil — fry 4–6 pieces at a time depending on pot size so oil temperature recovers quickly.

Monitor color and texture; the fritto should be pale golden and crisp. If batter browns too quickly, reduce heat slightly.

Drain and season

Using a spider, transfer fried items to a wire rack set over a baking sheet (not paper towels — rack keeps crisp). Immediately sprinkle with flaky sea salt or fine sea salt to taste. Repeat frying remaining batches, keeping finished fried items loosely tented in a warm oven (100–120°C) for up to 10–15 minutes if needed, but avoid long holding which softens crispness.

Arrange a mix of seafood and vegetables on a warm platter or individual plates. Place a small ramekin of lemon aioli alongside or drizzle a small spoonful over part of the fritto. Garnish with chopped parsley and lemon wedges. Serve immediately so the fritto remains hot and crisp.

Suggested plating proportions per serving: roughly equal portions by weight of seafood and vegetables (about 300–350 g total per 2-3 people when scaled).