Fritto Misto Recipe

Dry and season

Pat calamari rings, scallops, and shrimp thoroughly dry with paper towels. Place in a bowl and season with 1 tsp kosher salt and 1 tsp freshly ground black pepper; toss to coat evenly. Let sit while you prepare the breading (5–10 minutes).

If any scallops are very large, halve them so pieces are roughly uniform in size with the shrimp and calamari (about 1" thickness).

Dry mix

In a shallow bowl or rimmed baking sheet, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/2 cup fine dry breadcrumbs (if using), and 1/2 tsp baking powder until homogenous.

Wet binder (optional)

In a separate small bowl lightly beat 1 egg. If you prefer a lighter fritto, omit the egg and use the cold sparkling water to make a very light batter. For a crisp, thin coating, add 3 tablespoons cold sparkling water to the dry mix and stir briefly to create a slightly lumpy batter; for a drier dredge, skip the water and use the egg to help breadcrumbs adhere.

Set up a dredging station: seafood on one plate, dry mix on another, and a tray for finished breaded pieces. Work in small batches so moisture doesn't accumulate in the flour mix.

Warm and flavor

In a small saucepan, heat 1 tablespoon extra-virgin olive oil over medium-low heat. Add 1 teaspoon minced garlic and 1/4 tsp red pepper flakes; sauté 30 seconds until fragrant (do not brown). Add 1 cup marinara sauce and warm gently until simmering, about 3–5 minutes. Keep warm on the lowest heat while frying.

Heat oil

Pour about 4–6 cups of vegetable or peanut oil into a heavy pot or Dutch oven to a depth of 2–3 inches. Heat to 350–360°F (175–182°C). If you don't have a thermometer, test with a small pinch of flour: it should sizzle and brown within ~30 seconds.

Coat seafood

Working in small batches (about 8–10 small pieces at a time to avoid crowding), dredge the seafood pieces in the dry mix, shaking off excess. If using egg, dip lightly into beaten egg then into dry mix. If using the light sparkling-water batter, dip each piece into batter so it is evenly coated.

Fry

Carefully lower the coated seafood into the hot oil. Fry until golden and crisp: shrimp 1–1.5 minutes per side (total 2–3 minutes), calamari rings 1–2 minutes, scallops 1.5–2.5 minutes depending on size. Maintain oil temperature between 330–360°F; adjust heat as needed. Do not overcrowd the pot.

Drain

Use a slotted spoon or spider to remove fried seafood and transfer to a wire rack set over a baking sheet or paper towels to drain. Sprinkle lightly with a pinch of salt while hot. Keep finished batches in a warm oven (200°F/95°C) while frying remaining seafood to keep crisp.

Sauté garlic and basil

In a medium skillet, warm 1 tablespoon olive oil over medium heat. Add 1 clove thinly sliced garlic and sauté for about 20–30 seconds until fragrant and just starting to color. Immediately add 1/4 cup sliced fresh basil and toss for 10–15 seconds—do not overcook; basil should wilt but remain bright. Remove from heat.

Add the hot fried seafood directly into the skillet and toss gently to combine so the garlic and basil coat the seafood. Squeeze 1 tablespoon fresh lemon juice over the tossed seafood and gently toss again. Taste and adjust with a light sprinkle of salt if needed.

Spoon warmed marinara onto the center of a serving platter (about 1 cup). Arrange the garlic- and basil-tossed fritto misto on top of the marinara so some pieces rest in the sauce and some sit atop (this gives a balance of saucy and crisp).

Garnish with 2 tablespoons chopped parsley (optional) and lemon wedges. Serve immediately so the seafood remains crisp.