Fritto Misto Recipe

Clean and portion calamari

If not pre-cleaned, remove head, innards, quill and skin from calamari. Rinse well. Slice tubes into 1/2-inch (1–1.5 cm) rings; reserve tentacles whole or halved if large. Pat completely dry with paper towels.

Prepare shrimp

Peel and devein shrimp if not already done. Leave tails on or off per preference. Rinse and thoroughly pat dry with paper towels — dry seafood fries crisper and prevents oil splatter.

Mix dry ingredients

In a large bowl, whisk together the all-purpose flour, cornstarch, semolina (if using), salt (use 1 tsp of the 2 tsp now and reserve 1 tsp for finishing), black pepper and baking powder until evenly combined.

Make cold batter

Place the bowl of dry mix over another bowl filled with ice (or add ice cubes to the dry mix briefly to chill) to keep the batter very cold. Gradually whisk in the cold sparkling water until a slightly loose, pancake-batter consistency is reached — about the thickness that coats the back of a spoon but still drips. If batter becomes too thin, add up to 1–2 tbsp more flour; if too thick, add a splash more sparkling water. A cold batter and cold seafood yield the crispiest results.

Set up dredging station

Arrange a tray or rimmed baking sheet lined with paper towels for drained fried seafood. Place a shallow plate of extra flour (about 1/4 cup) nearby for a light dry dusting of the seafood before battering; this helps the batter adhere.

Heat oil

Pour oil into a deep, heavy-bottomed skillet or pot to a depth of about 2–3 inches (enough to submerge the seafood). Heat oil over medium-high heat to 350–360°F (175–180°C). If you don’t have a thermometer, test with a small drop of batter — it should sizzle and rise immediately, browning in ~45–60 seconds.

Fry in batches

Working in small batches (do not overcrowd — 6–8 pieces at a time depending on pan size), lightly dust calamari rings and shrimp in the reserved plate of flour, shake off excess, then dip into the cold batter letting excess drip back into the bowl. Carefully lower into hot oil using a spider or slotted spoon. Fry shrimp for about 1.5–2 minutes until pale golden and just cooked; fry calamari rings and tentacles 1.5–2.5 minutes until crisp and golden — avoid overcooking to prevent rubberiness. Turn once if necessary. Maintain oil temperature between 340–360°F; adjust heat as needed.

Drain and rest

Remove fried seafood with a skimmer into the prepared paper towel-lined tray in a single layer to drain. Immediately season lightly with finishing sea salt while still hot. If making multiple batches, keep cooked seafood warm in a single layer on a wire rack set over a baking sheet in a 200°F (95°C) oven for up to 10–15 minutes while you finish frying remaining batches — do not stack pieces to preserve crispness.

Once all seafood is fried, transfer to a serving platter. Sprinkle chopped parsley over the top and serve with lemon wedges and chosen dipping sauces (mix mayonnaise, sriracha and lemon juice for a spicy aioli if desired). Serve immediately so the fritto misto is hot and crisp.