Fritto misto from the Adriatic


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Fritto misto

To serve

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