Fritto Misto Recipe

Clean and dry seafood

Pat calamari rings, tiger shrimp, and bay scallops thoroughly dry with paper towels. Excess moisture prevents proper crisping. If shrimp are wet, blot inside the cavity as well.

Place each seafood type in a single layer on a wire rack lined with paper towels and chill in the refrigerator for 15–20 minutes to further remove surface moisture (optional but recommended).

Make dry mix

In a large bowl combine all-purpose flour, cornstarch, optional breadcrumbs, kosher salt, black pepper, smoked paprika, garlic powder, and cayenne pepper. Whisk to blend and aerate.

Add cold liquid

Slowly pour cold sparkling water into the dry mix while whisking until you achieve a slightly pasty, light batter that will cling to seafood and peppers. You can leave some dry mix for a drier dredge if you prefer a lighter coating.

Heat oil

Pour oil into a deep heavy pot or deep-fryer and heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of batter; it should sizzle and brown in about 45–60 seconds.

Coat and fry seafood & peppers

Work in small batches to avoid overcrowding. For each batch: toss a mix of calamari, shrimp, scallops, and banana pepper rings in the remaining dry mix (if using) or dip briefly into the batter, letting excess drip off. Carefully lower into hot oil and fry until golden and crisp: shrimp 1–1.5 minutes, scallops 1–1.5 minutes, calamari 1.5–2 minutes, banana peppers 1–1.5 minutes. Use a slotted spoon or spider to remove and transfer to a wire rack over a sheet pan lined with paper towels. Immediately season lightly with a pinch of salt.

Repeat until all seafood and peppers are fried. Maintain oil temperature near 350°F; allow it to recover between batches.

Blend aioli

In a small blender or with an immersion blender, combine roasted red peppers, mayonnaise, lemon juice, minced garlic, hot sauce (if using), salt, and black pepper. Blend until smooth. Taste and adjust seasoning. If the aioli is too thick, add a teaspoon of water or olive oil to reach desired consistency; finish with a drizzle of olive oil for sheen.

Transfer aioli to a serving bowl and chill briefly if time allows to let flavors meld.

Arrange fried seafood and banana peppers on a warmed platter or individual plates. Sprinkle chopped parsley over the top and serve lemon wedges on the side.

Serve immediately with roasted red pepper aioli for dipping. Recommend pairing: a crisp white wine or a light beer.