Fritto Misto Recipe

Pat shrimp and calamari dry with paper towels; excess moisture prevents a crisp fry. Cut calamari into 1/2-inch rings if using tubes; leave tentacles whole. Slice zucchini into 1/4-inch rounds and thinly slice fennel. Keep all items chilled on a tray in the refrigerator while you prepare coatings.

Combine and rest

In a small bowl, whisk together mayonnaise, Calabrian chili paste, grated garlic, lemon juice, and olive oil until smooth. Season with 1/4 tsp salt, taste and adjust if needed. Cover and refrigerate for at least 15 minutes to let flavors meld.

In a medium bowl, whisk together 1 cup all-purpose flour, 1 tbsp cornmeal, 2 tbsp rice flour (if using), 1.5 tsp salt and 1 tsp black pepper. In a separate small bowl, whisk the egg with 2 tbsp cold water, then add 3/4 cup very cold sparkling water or club soda and stir gently to combine — batter should be slightly lumpy and cold. Fold the wet ingredients into the dry mixture briefly; do not overmix. The batter should be thin enough to coat but light and airy. Place 1 cup additional flour on a large shallow plate and stir in 1/2 tsp salt and 1/2 tsp paprika for the seasoned dusting.

Pour about 1 liter of neutral oil into a heavy deep pot or deep fryer to give a 3–4 inch (7–10 cm) deep frying depth. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of batter into the oil — it should sizzle and float up within a few seconds without browning immediately.

Work in small batches to avoid overcrowding. Lightly dust shrimp, calamari, zucchini, and fennel in the seasoned flour, shaking off excess. Then dip each piece into the chilled batter, letting excess drip back into the bowl. Carefully lower pieces into the hot oil using tongs or a spider strainer. Fry shrimp and calamari rings/tentacles for about 1.5–2 minutes until pale golden and cooked; fry zucchini and fennel rounds for 1.5–2 minutes until crisp and golden. Aim for uniform color; do not let pieces brown too dark.

Remove fried pieces with a spider or slotted spoon and transfer to a wire rack set over a sheet pan or paper towels. Immediately sprinkle lightly with flaky salt. Keep warm in a low oven (200°F / 95°C) if frying remaining batches.

Arrange fried seafood and vegetables on a large platter. Sprinkle chopped parsley over the top and finish with additional lemon wedges for squeezing. Serve the Calabrian chili aioli on the side for dipping.

Recommended serving: serve immediately while hot and crisp. Leftovers will lose crispness; reheat in a 400°F (200°C) oven on a wire rack for 6–8 minutes to restore some texture.