Fritto Misto is easy to make with shrimp, calamari, and cod coated in a light batter, fried to crispy perfection, and served with creamy homemade tartar sauce.
1¼cupsdry white wine,like Pinot Grigio or Chardonnay
1cupwater
1poundmedium shrimp,peeled and deveined
½poundcalamari,cut into rings and tentacles
½poundcod filet,cubed
lemon wedges,for serving
Instructions
Make the tartar sauce. Whisk together the mayo, pickles, dill, lemon, and sugar. Taste the sauce and season with salt and pepper as desired. Cover and chill in the fridge until ready to serve.
Heat the oil. In a large, heavy-bottomed saucepan, heat 3 inches of oil over medium heat until it reaches a temperature of 375°F. I highly recommend using a candy thermometer.
Prep. Line a baking sheet or large plate with parchment paper. Line another baking sheet or large plate with paper towels.
Make the batter. In a large mixing bowl, whisk together the flour, baking powder, salt, and pepper. Gradually whisk in the wine and water. The mixture should resemble a very thin pancake batter. Add more water, 1 tablespoon at a time, if it is too thick.
Batter the seafood. Add the seafood to the mixing bowl with the batter and toss to coat. Remove the seafood from the batter, allowing any excess batter to drip off. Transfer the battered seafood to the baking sheet lined with parchment paper.
Fry the seafood. Finally, fry the seafood in batches for 3 minutes per batch, turning with a spider-skimmer periodically or until golden. Transfer the fried food to the baking sheet lined with paper towels.
Serve. Serve fritto misto warm with the homemade tartar sauce and lemon wedges.
Notes
Batter consistency: Aim for a thin pancake batter.
Pat dry: Dry the food with paper towels before breading. Moisture prevents the batter from sticking.
Temperature: Use oil at 375°F for frying and check it with a candy thermometer.
Don’t crowd the frying oil: Overloading leads to uneven cooking.
Storage: Seal the leftovers in an airtight container and store it in the fridge for up to 3 days or in the freezer for 3 months.