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Fritto Misto Mare
Mixed Fried Fish
Preparation info
- Difficulty
Easy
Appears in
Published 1981
Method
This is one of the most common fish dishes in restaurants on the Italian coast. The composition varies according to what is available, and there are scores of possible combinations.
In Venice a typical mixture would be from the following range: inkfish or squid; soft-shell crabs; pra
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Exceptional fritto misto, reminiscent of what I've enjoyed in Venice, requires only the straightforward method outlined this book. In our instance, we employed the ''exception" to the rule with whole anchovies, cleaned and lightly dusted with seasoned flour, then fried in very hot oil (we used olive oil) and served atop thin French fries with lemon wedges. Magnifico!