Frito Misto Recipe

In a bowl, whisk together buttermilk, 1/2 tsp salt, 1/2 tsp smoked paprika and 1/2 tsp garlic powder until combined.

Add shishito peppers to the brine, pressing down so they submerge. Cover and refrigerate for 30–60 minutes. This softens skins slightly and seasons the peppers.

Heat 2 tbs olive oil in a small saucepan over medium heat. Add the finely chopped onion and cook until translucent, about 4–5 minutes.

Add minced garlic and cook 30–45 seconds until fragrant. Stir in smoked paprika and hot paprika/cayenne and cook 15 seconds to bloom the spices.

Add the tomatoes and roasted red peppers. If using whole canned tomatoes, crush them with the back of a spoon. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until thickened, 12–15 minutes.

Stir in 1 tbs sherry vinegar, 1/2 tsp sugar and 1/2 tsp salt. Taste and adjust seasoning (more vinegar for brightness, more sugar if too acidic). Remove from heat and let cool slightly.

For a smooth salsa brava, transfer the mixture to a blender or use an immersion blender and puree until smooth. Pass through a fine sieve for extra silkiness if desired. Keep warm or refrigerate until serving; reheat gently before plating.

Remove the peppers from the buttermilk brine and shake off excess (do not dry completely; a bit of moisture helps batter cling). Reserve the brine for another use or discard.

Make the batter

In a medium bowl whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp baking powder, 1 tsp salt and 1 tsp black pepper. Gradually whisk in 200 ml cold sparkling water until just combined; the batter should be lacy and a little runny but able to coat the peppers. Keep the batter cold (set the bowl over an ice bath if your kitchen is warm).

Pour oil into a heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a teaspoon of batter into the oil — it should sizzle and rise steadily without burning.

Working in batches, dip each shishito into the batter to coat, allowing excess to drip off, then carefully lower into the hot oil. Fry 3–4 minutes per batch, turning if needed, until the batter is crisp and pale golden.

Use a slotted spoon to transfer fried shishitos to a paper towel–lined tray to drain. Immediately sprinkle with flaky sea salt while still hot.

Arrange the hot frito misto shishitos on a serving platter. Spoon a few dollops of warmed salsa brava alongside or place in a small bowl for dipping.

Scatter 2 tbs finely chopped parsley over the peppers and serve with lemon wedges for squeezing. Serve immediately while hot and crisp.