Fritto di Mare

Mixed Fried Seafood

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!


  • about lb mixed small fish including squid rings and shrimp
  • 6 tablespoons all-purpose flour
  • sunflower oil, for deep-frying
  • sea salt


  1. Wash and prepare all the fish thoroughly and dry it very carefully on paper towels. Spread out the flour on a large plate, add the fish, and toss in enough flour to coat it lightly, shaking off any excess.
  2. Heat the sunflower oil in a large, deep saucepan until a small piece of bread dropped into it sizzles instantaneously.
  3. Deep-fry the fish quickly, in batches, until just golden and crisp. Drain well on plenty of paper towels and sprinkle with salt.
  4. Serve piping hot and crisp, with lemon wedges to squeeze on the fish.

To Serve

lemon wedges