Italian Fried Seafood
Italian fried seafood, known as fritto misto, is a popular dish in Italian cuisine. It includes a variety of mixed seafood such as shrimp, calamari, and small fish, which are lightly coated in flour and deep-fried until golden and crispy. The result is a flavorful and delightful combination of tender seafood with a satisfying crunch.
As far as seafood goes, I must admit I love it all. From a simple seafood linguine at dinner to a delicious Italian fish soup for lunch, each one is so light and fresh!
This Italian fried seafood recipe, though, will always have a special place in my heart! Beyond that each piece has a crispy, crunchy exterior and a tender, never tough interior, this beloved Italian fried seafood dish was the fourth course at my Italian wedding reception.
Delicious seafood, shrimp, calamari rings and small bites of halibut deep-fried to perfection in a light flour coating, tossed with just the right amount of salt and then drizzled with a splash of lemon juice is what make fritto misto di mare both simple and unique. After my first taste I knew I would be making this seafood fry again and again!
What is Fritto Misto?
Fritto misto means ‘fried mix’. Often served in Italy as a starter to a meal or on Christmas Eve, it is an Italian dish containing bits of meat, seafood or vegetables dipped in batter and then deep fried. You may also see this dish called fritto misto amalfitano or misto di mare.
This specialty dish can vary from region to region and may be dependent on the local cuisine for the area. Most often though it contains a fried mixed seafood using whatever local ocean ingredients are readily available.
Italian Seafood Recipe Ingredients
- Fresh seafood: You will need 1 ½ lbs. I use calamari rings, bite size pieces of halibut or cod and medium shrimp that has been deveined and peeled. Squid or other seafood such as fresh sardines can be used.
- Flour: All purpose flour is what I normally use.
- Salt: To taste.
- Vegetable oil: I typically use sunflower oil, but any frying oil with a high smoke point can be used for fried fish.
- Lemon slices: To serve with the fried seafood.
How to Make Italian Fried Seafood
To start, clean and rinse the fish pieces in cold water then place in a colander to drain. Pat dry if needed.
Next, place some flour on a medium-sized plate, then toss the drained fish a little at a time with the flour mixture. Toss other seafood pieces as well, shaking to remove excess flour as needed.
Heat the oil then fry the fish and seafood pieces for a few minutes until golden. I like to separate the types of fish I buy and fry one type at a time for the best mixed fried seafood dish.
Drain the fish on a paper towel lined plate or a brown paper bag. Sprinkle with a little salt and toss to combine.
Fry the next batch until all seafood is lightly fried. Keep finished seafood pieces in a warm oven set at a low temperature.
Serve with fresh lemon wedges and enjoy this Italian restaurant quality favorite!
Variations
- Fritto misto di verdure: This version of fritto misto consists of fried vegetables such as zucchini flowers, artichokes and broccoli and served with ciabatta bread that is also freied.
- Autumn fritto misto: This variation relies on seasonal produce and often includes apples, mushrooms and zucchini. Sometimes cauliflower is used as well.
- Gluten free: Try rice flour or a mixture of tapioca flour and cassava flour. Cornstarch is popular for a fish fry as well.
- Dipping sauce: Common fritto misto dipping sauces include lemon aioli, marinara sauce or even tartar sauce.
Expert Tips
- It’s best to fry the same fish one at a time before moving on to the other mixed seafood variety.
- Maintain an oil temperature 350-360°F when frying your seafood. This means bringing the oil back to temperature after each batch otherwise you may end up with soggy seafood that is bit heavy rather than light and crispy.
- Don’t overcrowd the pan when frying your seafood pieces. Otherwise each piece may end up with some areas that are not crunchy.
- To prevent the batter from sliding off, lower the seafood pieces slowly into the hot oil while also giving each piece a little shake to remove excess batter.
- Prevent moisture in the deep frying process by draining your fish and then patting them dry.
- Traditional fritto misto is light and crispy instead of heavily fried. The ideal color is light and transparent rather than a deeper golden brown.
- Serve immediately! It is best to make and eat fried food as soon as possible. Don’t let it sit too long. If needed you can keep the fried pieces warm at a low oven temperature while frying the remaining batches.
What to Serve with a Fried Seafood Platter
Serve your fried seafood with fresh lemon wedges, a dipping sauce or even whipped ricotta if you would like!
When I am not serving this as an Italian starter to a meal, I serve it with homemade french fries or simple pan-fried potatoes to complete the seafood fry meal. Simple toss potato cubes with seasoning and olive oil then pan fry until crispy!
If you prefer oven baked potatoes, you could always serve oven roasted rosemary potatoes instead.
Recipe FAQs
What is the best oil for deep frying?
When frying, choose an oil that has a high smoke point, such as peanut oil, safflower, sunflower or even canola oil. These oils also have a neutral that will not affect the taste of the fried food.
What type of fish is best to use?
I like to use bite size pieces of haddock or cod, calamari rings and medium sized peeled shrimp. Italians also like to fry small fish such as anchovy but feel free to use whatever is common for your local area.
Could I use an air fryer for this fritto misto recipe?
While I have not tested that, I think it would work. After coating your seafood lightly spray it with cooking spray and then arrange in a single layer in the air fryer basket. Cook 8-10 minutes flipping halfway through the cooking time and spraying more with oil as needed.
What wine pairs best with fritto misto?
You can’t go wrong with a dry Italian White wine or even a sparkling wine when serving this Italian seafood platter as an appetizer or with dinner.
Whatever you choose to serve with this dish, I am sure this easy and delicious Italian Fried Seafood will be enjoyed. Buon Appetito!
Italian Fried Seafood
Ingredients
- 1½ pounds seafood* (750 grams)
- ¾ – 1 cup flour
- salt to taste
- vegetable oil for frying (I usually use sunflower oil)
*calamari rings, bite size pieces of halibut or cod, medium shrimp (cleaned and deveined).
Instructions
- In a medium to large sized heavy bottom pot add 2 inches (5 cm) of vegetable oil and heat to 350F – 360F / 175-180C. Always keep the oil at this temperature while frying.
- clean and rinse the fish pieces in cold water then place in a colander to drain, approximately 10-15 minutes. Pat dry if needed.
- Place the flour on a medium-sized plate, toss the fish* (a little at a time) with the flour.
- Fry the fish a small amount at a time, make sure not to crowd the fish, (I usually start with the calamari), deep fry until golden.
- Drain on a paper towel or brown paper bag lined plate, sprinkle with salt and toss to combine. Cover and keep warm (in the lowest temperature on your oven) while frying the rest of the fish. Serve immediately with fresh lemon wedges. Enjoy!
*It's best to do the same type of fish one at a time.
Notes
Nutrition
December 22, 2019
I have had seafood fried like your recipe many times and love it. will get to try your recipe soon. With all the rage about greaseless frying devices like Foodi,do you think its possible to fry without oil in one of those devices…?
I love all your recipes…great work !
Hi Donald, thanks so much glad you like the recipes. I have never used an air fryer before but you could try it, I think it would work. Let me know if you do make it.