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–+ servings
Easy Fritto Misto

Crispy Easy Fritto Misto with Zesty Lemon Aioli Dip

This Easy Fritto Misto combines crispy calamari, juicy shrimp, and delicate white fish, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Coating Rest Time 1 hour
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Seafood
  • 450 g Shrimp this sweet protein adds tenderness to your fritto misto.
  • 150 g Squid/Calamari select cleaned calamari for chewiness and flavor.
  • 200 g White Fish choose a light fish that absorbs flavors beautifully.
For the Batter
  • 2 cups Flour the key component for achieving that crispy fried texture.
  • 1 cup Cornstarch works wonders in enhancing the batter's crispiness.
  • 0.5 tsp Baking Powder helps keep the coating light and fluffy.
  • 1.5 tsp Salt essential for amplifying all the lovely flavors.
  • 0.5 tsp Black Pepper adds a subtle hint of heat for depth.
For the Lemon Aioli
  • 2 Egg Yolks enrich the aioli and help emulsify the mixture.
  • 0.5 tsp Dijon Mustard gives a zingy taste to the aioli.
  • 1 clove Garlic infuses the aioli with aromatic goodness.
  • 2-3 tsp Lemon Juice brightens up the aioli with refreshing zestiness.
  • 1 tsp Lemon Zest intensifies the lemon flavor for a delightful punch.
  • 0.5 cup Olive Oil the main fat for the aioli.
  • Salt and Pepper to taste; season to your liking for the perfect finish.

Equipment

  • heavy Dutch oven

Method
 

Step-by-Step Instructions
  1. Prepare the Seafood: Peel and devein the shrimp, clean them thoroughly. Slice calamari into rings; cut white fish into bite-sized chunks.
  2. Whisk the Batter Mixture: In a bowl, combine flour, cornstarch, salt, and black pepper. Whisk until fully mixed.
  3. Heat the Oil: In a heavy Dutch oven, heat oil to 180ºC (350ºF). Use a thermometer to monitor.
  4. Coat the Seafood: Dunk seafood pieces into flour mixture, coat fully, then let rest on a wire rack.
  5. Fry in Batches: Once oil is hot, carefully add coated seafood in small batches. Fry for 3-4 minutes until golden brown.
  6. Prepare the Lemon Aioli: In a jug, combine egg yolks, Dijon mustard, minced garlic, lemon juice, lemon zest, salt, and pepper.
  7. Emulsify the Aioli: Use an immersion blender to blend while slowly drizzling in olive oil.
  8. Serve and Enjoy: Arrange the fritto misto on a platter, garnish with lemon wedges and parsley, serve with lemon aioli.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 25gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. Reheat in the oven for best results.

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