Fritto Misto Recipe
Our fritto calamari served with shrimp & grouper pieces as well
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Batter
Frying
Garnish
Method
Prepare the Seafood
- 1
Clean and Prep
Ensure the calamari is cleaned and cut into rings. Peel and devein the shrimp. Cut the grouper fillets into bite-sized pieces.
Make the Batter
- 2
Combine Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper until well combined.
- 3
Add Liquid
Gradually add the cold sparkling water to the dry ingredients, whisking until the batter is smooth and slightly thick. Let it rest for 10 minutes.
Fry the Seafood
- 4
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 5
Coat the Seafood
Dip the calamari rings, shrimp, and grouper pieces into the batter, ensuring they are well coated.
- 6
Fry in Batches
Carefully add the coated seafood to the hot oil in batches, frying for about 3-4 minutes or until golden brown and crispy. Avoid overcrowding the pan.
- 7
Drain the Seafood
Using a slotted spoon, remove the fried seafood and place it on a plate lined with paper towels to drain excess oil.
Serve
- 8
Garnish and Serve
Transfer the fritto misto to a serving platter, sprinkle with chopped parsley, and serve with lemon wedges on the side.
