Italian fritto misto — crispy fried seafood and vegetables

Fritto misto is one of the most beloved dishes of Italian cuisine: a golden, crispy medley of fried seafood and vegetables, served hot with lemon wedges. Simple in ingredients, but it demands attention to detail — hot oil at the right temperature and a light flour coating are the secret to success.

Ingredients (serves 4):

400 g cleaned squid, cut into rings (bodies) + tentacles

300 g peeled prawns

200 g white fish fillet (cod or sea bass), cut into chunks

1 small courgette, cut into thin strips

100 g plain flour

50 g cornflour

1 teaspoon salt

Freshly ground black pepper, to taste

Sunflower oil for deep-frying

1 lemon, cut into wedges

Fresh parsley, to serve

Method:

1. Pat the seafood and fish chunks thoroughly dry with kitchen paper — moisture is the enemy of a crispy coating.

2. In a wide bowl, mix the flour with the cornflour, salt and pepper.

3. Heat the oil in a deep pan to 170–180°C; the oil is ready when a pinch of batter sizzles and rises to the surface within seconds.

4. Toss the fish chunks, seafood and vegetables in the flour mixture and shake off the excess well.

5. Fry in small batches for 2–3 minutes, until golden; don’t overcrowd the pan or the oil will cool down.

6. Lift out with a slotted spoon, drain on kitchen paper and season lightly with salt while still hot.

7. Serve immediately with lemon wedges, fresh parsley and your favourite dipping sauce.

Time: Prep 20 minutes · Cook 15 minutes — Serves: 4