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Fritto Misto
Lightly battered and fried Italian mixed seafood — calamari, prawns and whitebait. Using cold sparkling water in the batter gives fritto misto its famously light, crisp coating instead of a heavy, doughy one.
Ingredients
Instructions
Make a thin batter: whisk flour and semolina with cold sparkling water until smooth.
Heat oil to 190°C.
Dip seafood in batter, allowing excess to drip.
Fry in batches — calamari 2 minutes, prawns 3 minutes, whitebait 1–2 minutes.
Drain on paper.
Season immediately.
Serve with lemon and aioli.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
