Fritto misto from the Adriatic

Name: Fritto misto from the Adriatic
Total time: 40 min
Ingredients: 200g of squid; 4 soft-shell crabs; 12 king prawns; 160g of flatfish; 80g of sand smelt; flour, for dusting; peanut oil, for frying; salt; 1 lemon, sliced

by Grazia Soncini

Item 1 of 1

Starter
medium
4
40 minutes

Grazia Soncini shares her take on the classic Italian seafood dish, fritto misto, which is inspired by the fresh fish of the Adriatic (such as the small scaldfish, sand smelt and molecha crabs). If unavailable, other types of flatfish (the larger Dover or Megrim sole) could be used as a substitute – just fry for slightly longer to account for their size. Sliced vegetables such as aubergines, courgettes, or even pieces of seaweed, can be fried in the same manner to make a more substantial dish.

First published in 2016

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Ingredients

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Imperial

Fritto misto

200g of squid
4 soft-shell crabs
12 king prawns
160g of flatfish
80g of sand smelt
flour, for dusting
peanut oil, for frying

To serve

salt
1 lemon, sliced

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Equipment

Deep-fryer

Method

Begin by preparing the squid. Wash thoroughly in cold water then pull the tentacles away from the main body. Remove and discard the eyes and head, internal organs, ink sack, fins, quill and any tough outer skin. Slice the remaining clean flesh into rounds and place in a large bowl of iced water

200g of squid

Add all the other whole fish and shellfish to the bowl and leave for 10 minutes

4 soft-shell crabs
12 king prawns
160g of flatfish
80g of sand smelt

Drain the fish and shellfish in a colander then dust liberally with flour. Shake the colander to coat all the fish in the flour and to remove any excess

flour, for dusting

Preheat a deep-fryer with the peanut oil to 180°C, or fill a large pan with the oil and bring up to 180°C

peanut oil, for frying

Fry the floured fish and shellfish in batches for a few minutes each or until golden brown – try to fry the same species together as they should cook in the same time. Remove and drain any excess oil on kitchen paper

To serve, season with salt and serve immediately with slices of lemon

salt
1 lemon, sliced

First published in 2016

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Grazia Soncini

By taking the very best fish, seafood and game from the surrounding area and cooking it in a traditional manner, Grazia Soncini has managed to hold on to a Michelin star for over fifteen years. Cooking alongside her mother in the restaurant kitchen, she creates hearty dishes which remind guests of the family dinners they had as children.

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