Fritto Misto Recipe

Prepare seafood and vegetables

Pat all seafood and vegetable pieces dry with paper towels. If shrimp still have tails, remove if desired. Cut vegetables as specified in ingredients. Lightly toss zucchini and eggplant with a pinch of salt and let sit 10 minutes, then blot dry to remove excess moisture (this helps prevent splattering and sogginess).

Set up stations

Arrange three stations: one with the dry dusting flour/maize, one with the batter, and one with a tray lined with paper towels for draining. Place seafood and vegetables in a single layer so you can work quickly when frying.

In a medium bowl whisk together 1 cup all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. In a separate small bowl combine the beaten egg with 3 fl oz very cold sparkling water (or beer). Fold the wet mixture into the dry ingredients until just combined — a few lumps are fine. Keep the batter cold by setting the bowl in an ice bath if your kitchen is warm.

Place 1 tablespoon fine maize or extra flour on a shallow plate for a light initial dusting of the seafood and vegetables; this helps the batter cling.

Make the sauce first so flavors meld while you fry. Heat 2 tablespoons extra-virgin olive oil in a small saucepan over medium heat. Add the minced shallot and cook 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds more until fragrant (do not brown).

Stir in 1 cup crushed tomatoes and 1 teaspoon tomato paste. Add 1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon red pepper flakes (adjust to taste). Bring to a gentle simmer, reduce heat to low and cook 8–10 minutes, stirring occasionally, until slightly thickened. Right before serving stir in 4 torn basil leaves. Keep warm on the lowest heat setting or reheat briefly just before plating.

Heat oil in a deep, heavy pot or deep-fryer to 350°F (175°C). Use enough oil so pieces can float freely (about 3–4 inches deep). A thermometer is recommended.

Working in small batches (do not overcrowd), lightly dust a few pieces of seafood and some vegetables in the maize/flour plate. Shake off excess dust. Dip each piece into the cold batter so it is coated evenly, letting excess drip back into the bowl.

Carefully lower battered pieces into the hot oil. Fry shrimp and fish pieces 2–3 minutes until golden and cooked through; fry calamari rings 1–2 minutes until just golden (overcooked calamari becomes rubbery); fry scallops 1–2 minutes until lightly golden. Vegetables will take about 2–3 minutes until crisp-tender and golden. Aim for uniform golden color. Turn pieces as needed for even browning.

Remove fried pieces with a slotted spoon or spider and drain on paper towels set on a wire rack. Sprinkle lightly with coarse sea salt while still hot. Repeat until all seafood and vegetables are fried. Keep finished batches warm in a single layer in a 200°F (95°C) oven for up to 10–15 minutes while you finish remaining batches.

Taste the marinara and adjust seasoning if necessary. Spoon a couple of tablespoons of warm spicy marinara in the center of each serving plate or on a shallow platter.

Arrange the fried seafood and vegetables on top of the sauce in an attractive mixed pile. Scatter fresh basil leaves and sprinkle chopped parsley over the fritto misto. Serve immediately with lemon wedges on the side for squeezing.

Optional: Provide extra marinara on the side and a small bowl of flaky salt for additional finishing.