Fritto Misto Recipe

Prepare seafood

Pat calamari rings and shrimp very dry with paper towels. For best results, chill seafood in refrigerator for 15–20 minutes after patting dry to keep batter from sliding off. Season lightly with 1/4 tsp salt and a pinch of pepper.

Make the batter

In a medium bowl whisk together 1 cup all-purpose flour, 1 tbsp cornstarch, 2 tsp semolina (if using), 1/2 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper. Add about half of the cold sparkling water and stir gently with a fork until just combined — lumps are okay. Add remaining sparkling water and toss in 4 ice cubes to keep the batter very cold. Batter should be thin-ish and airy; if too thick add a splash more sparkling water. Keep batter chilled over a bowl of ice if possible.

Prepare seasoned flour

In a shallow dish combine 1/2 cup flour, 2 tsp fine cornmeal (optional), 1/2 tsp salt and 1/4 tsp black pepper. This will be used for a light dredge before dipping into batter to help adhesion and texture.

Heat oil

Pour about 3–4 inches of neutral oil into a heavy pot or deep fryer. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and float immediately, browning in about 1–2 minutes.

Dredge and fry seafood (small batches)

Working in small batches (do not overcrowd), lightly dredge a few pieces of seafood in the seasoned flour, shake off excess, then dip into the cold batter until evenly coated. Carefully lower into hot oil using a slotted spoon or spider. Fry for 1.5–3 minutes until golden and crisp — shrimp will be opaque and curled, calamari should be golden and tender. Remove with a spider and transfer to a wire rack set over a sheet pan or paper towels. Sprinkle lightly with a pinch of salt immediately after frying. Maintain oil temperature between 325–350°F by adjusting heat; return oil to temp between batches.

Finish all batches

Continue until all seafood is fried. For maximum crispness, keep earlier batches warm in a single layer on a low oven (200°F / 95°C) while finishing remaining batches.

Make aioli

In a small bowl combine 1/2 cup mayonnaise, 1 minced garlic clove, 2 tsp lemon juice, 1/2 tsp lemon zest, 1 tsp extra-virgin olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth and taste; adjust lemon, salt or garlic to preference. Chill until ready to serve.

Transfer fritto misto to a serving plate. Sprinkle with 2 tbsp chopped parsley and serve with lemon wedges and the lemon aioli on the side for dipping. Serve immediately so the seafood remains crisp.