Fritto Misto Recipe

Prepare seafood

Pat shrimp and calamari very dry with paper towels. Trim any cartilage from calamari tubes and slice into 1/2" rings; reserve tentacles. Place seafood in a single layer on a tray and chill briefly while preparing coatings to keep cold.

Season and set up dredging stations

In a shallow bowl, whisk together all-purpose flour, 1/2 tsp sea salt and 1/2 tsp black pepper. In a second shallow bowl, beat the eggs with the cold sparkling water until combined (this thins the egg and helps a lighter coating). In a third wide bowl or tray, combine semolina, cornmeal (if using), remaining 1.5 tsp sea salt and remaining 1/2 tsp black pepper. Arrange stations: flour, egg wash, semolina.

Dredge seafood

Working in small batches (to avoid steaming), toss a portion of shrimp and calamari first in the flour (shake off excess), then dip into the egg-sparkling water mixture, allowing excess to drip, and finally transfer to the semolina mixture, pressing gently so the semolina adheres. Place coated pieces on a wire rack set over a baking sheet. Repeat until all seafood is coated. Let coated seafood rest 5–10 minutes to better set the crust while heating oil.

Heat oil

Add 2 cups of oil to a heavy, deep skillet or a saucepan (oil should be about 1 to 1 1/2" deep). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of semolina into the oil — it should sizzle and rise steadily.

Fry seafood

Fry the coated seafood in single layers/batches to avoid crowding: cook shrimp for about 1.5–2 minutes per side until golden and opaque; cook calamari rings and tentacles about 1–1.5 minutes total — fry until golden but not overcooked to avoid rubberiness. Use a slotted spoon or spider to transfer fried pieces to a paper towel–lined tray or a wire rack to drain. Keep finished batches warm in a low oven set to 200°F (95°C) if needed while you finish remaining seafood.

Finish

When all batches are fried, arrange fritto misto on a large platter. Sprinkle lightly with flaky sea salt and squeeze fresh lemon over. Serve immediately with lemon wedges and salsa ruccalo alongside.

Make the salsa while the oil heats or while seafood rests: In a bowl combine arugula, chopped parsley, capers and minced garlic. Add olive oil, lemon juice, red wine vinegar, red pepper flakes, salt and black pepper. Toss thoroughly until the leaves are lightly coated. Taste and adjust seasoning — add a touch more lemon or oil if too sharp. If desired, pulse briefly in a small food processor (1–2 quick pulses) for a looser, pesto-like salsa; otherwise leave chunky.

Spoon salsa ruccalo into a small bowl and place on the serving platter with the fritto misto for guests to take. The peppery arugula and bright lemon cut the richness of the fried seafood.