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Simple fritto misto

Crispy Simple Fritto Misto: A Quick Seafood Delight

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Simple fritto misto is a delightful seafood and veggie dish that promises satisfaction with its crunchy texture and versatility.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Plain Flour Switch to gluten-free flour if preferred.
  • 1/2 cup Cornflour For a crispy texture; substitutes include tapioca or potato starch.
  • 1 cup Chilled Sparkling Water Regular water can be used if sparkling is unavailable.
For the Seafood
  • 200 g Raw Shell-on King Prawns Calamari or white fish can be used as substitutes.
  • 100 g Sardines Can be omitted for a lighter option.
  • 200 g Red Mullet Fillets Substitute with cod or halibut if necessary.
For the Veggies
  • 100 g Asparagus Green beans work as a great substitute.
  • 100 g Courgette Can be swapped for bell pepper or eggplant.
  • 50 g Chard Leaves Spinach or kale can be used instead.
  • 10 g Courgette Flowers Other edible flowers are lovely alternatives.
  • 1 piece Fresh Red Chilli Remove for a milder dish or use red pepper flakes.
For Frying
  • 500 ml Sunflower Oil Vegetable or peanut oil makes excellent substitutes.
Extras for Flavor
  • 1 piece Lemon Lime is a great alternative.
  • 30 g Mixed Soft Herbs (Basil, Parsley, etc.) Use any fresh herbs you have on hand.

Equipment

  • deep pan

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine plain flour and cornflour until well mixed. Gradually whisk in the chilled sparkling water, stopping when just combined to avoid overmixing. Set aside while you heat the oil.
  2. Pour enough sunflower oil into a deep pan, filling it about one-third full. Heat the oil over medium heat until it shimmers, this typically takes about 5–7 minutes.
  3. While the oil is heating, wash and cut your vegetables. Rinse the raw shell-on king prawns and any other seafood you are using. Pat them dry and lightly dust them with extra plain flour.
  4. Dip each piece of the dusted seafood and vegetables into the batter, ensuring they are fully coated. Allow any excess batter to drip off.
  5. Carefully lower the battered seafood and vegetables into the hot oil in batches, frying for about 3-4 minutes, or until they turn golden brown.
  6. Remove the fritto misto from the oil using a slotted spoon and transfer them onto a plate lined with paper towels. Season with salt to taste.
  7. Serve your Simple Fritto Misto hot, accompanied by homemade mayo dips and fresh lemon wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Best enjoyed fresh. Store leftovers in an airtight container in the fridge for up to 1 day and reheat gently for best results.

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