Fritto misto
- Published: 9 May 23
- Updated: 18 Mar 24
One of the nicest things you can eat by the coast in Italy, fritto misto is incredibly simple – but of course, the quality of the ingredients is paramount (so buy fresh rather than frozen if possible). The mixture of fish and seafood – traditionally whatever the fishing boats came back with that day – is simply tossed in seasoned flour, deep-fried until crisp, then doused with lemon juice.
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Serves 4 (or 6 as a starter) -
Hands-on time 20 min
Nutrition
- Calories
- 414kcals
- Fat
- 11g (1.4g saturated)
- Protein
- 48g
- Carbohydrates
- 30g (0.8g sugars)
- Fibre
- 1.7g
- Salt
- 3.4g
delicious. tips
You can throw any fish or seafood you like into a fritto misto – as well as vegetables. Sliced aubergine, fennel and artichoke are all great additions and if you can find them, whole gutted anchovies are a common part of a fritto misto in Italy.
This is a very versatile recipe by design – so don’t worry too much about the quantities or variety of fish and seafood you use too much. The key is slicing anything large into bite-size pieces that’ll cook in a couple of minutes, otherwise you risk the flour burning before what it’s coating is cooked through.