For this remarkably simple and delicious fish dish you will require impeccably fresh fish. Traditionally, shrimp, squid rings, smelt and other small fish are used, but you can vary this if you wish. Don’t flour the fish too soon before the oil is ready, or the flour will go tacky and make the fish terribly soggy. It is a good idea, when making fritto misto, to work in a well-ventilated position!
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