Classic Italian Fritto Misto


1 and 1/2 lbs of squid, cleaned and cut into 1/4 inch thick rings
1 lb white fish fillets skin off and cut into thin strips (cod or snapper work well)
1 lb raw shrimp, shelled and deveined
1 cup seasoned flour
kosher salt and fresh cracked black pepper to tase
canola oil for frying
parsley sprigs and lemon slices for garnish
This Italian classic frying technique that will give you crispy delicious bites of seafood.


  • Slice the body of the squid into 1/4 inch rings and the tentacles into 1//2 inch pieces.
  • Slice the fish fillets into long thing strips.
  • Peel and devein the shrimp
  • Season the flour with salt and pepper, and toss in the fish, coating well.
  • Remove excess flour from the fish.
  • Heat oil in a deep fryer to 375 degrees.
  • Add the fish pieces a few at a time and fry until crisp and golden brown.
  • Drain on paper towels and keep each batch warm while frying the remainder.
  • Place on a serving platter and garnish with parsley and lemon slices.





20 min


15 min


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