Fritto Misto


Fritto Misto (mixed fried things) can be found all over Italy and in many different forms, some just vegetables, some just seafood or some a mixture of both. Fritto misto is a very popular dish in southern Italian regions and many, like mine, feature seasonal vegetables, fish and seafood.

I make my frittomisto with a light batter, you could as usual dip each item into flour, then either coat with beaten egg then breadcrumbs or a flour-based batter. I prefer a lighter batter using nothing more than milk and flour, dip your items into the milk then the seasoned flour and fry . . . Simple as that !!

You don’t have to use the same things I have, there’s so many things that work in a Fritto misto, I’d be here all day listing them  but things such as shelled prawns, squid, whitebait, mackeral fillets, artichoke hearts, courgette ribbons or matchsticks, slices of peppers, de-seeded chillies, will all work, just experiment.

The recipe below uses squid, prawns, courgettes and peppers but you can choose your own ingredients 🙂


1 squid, cleaned prepped
6 raw prawns
1 small courgettes, sliced into thin ribbons
1 red & 1 yellow pepper, de seeded and cheeks sliced into chunks
4 basil leaves
Sun-flower oil for deep frying
sea salt and freshly ground black pepper

For the batter
100g tipo ‘00’ flour
1ooml milk
For the dressing
1 red chilli, seeds removed and chopped
2 tbsp chopped fresh mint
1 lemon, zest and juice only
Drizzle of olive oil
(1). Fill two shallow bowls, one with seasoned flour and one with milk.

(2). Slice your squid, I prefer into strips, scored lightly so they curl up, but you can cut into rings if you prefer.

(3). Heat your fat fryer, or a large, tall sided pan no more than half full of sunflower oil. Use a small quake of bread to check the oils temperature, the bread should simmer gently and colour lightly.

(4). First dip the prawns, squid then peppers, as they e the longest time to cook, in the milk and then into the flour, shaking  to coat lightly, lift out and shake off any excess flour, and safely drop into the oil.

(5). Repeat step 3 & 4 with the courgette and basil.

(6). After a couple of minutes, remove everything from the oil with a slotted spoon and place on kitchen towel to drain.

Remember to switch of the oil straight away.

(7). Place all the dressing ingredients, but the oil, into a bowl, mix and slowly add the oil till a light dressing.

(8). Toss the fried things in the dressing and serve immediately.




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