Frittura Mista
Frittura Mista
Fried Squid, Shrimp, and Anchovies
A small disclaimer to anyone who has never ordered this dish in Italy: Fried seafood with a side of marinara sauce is not a thing here. Islanders are purists when it comes to seafood, especially when it’s fried; it is seasoned with salt and served with a wedge of lemon, and that’s it. If you can stand it, I recommend you follow the island custom, because it really lets you appreciate the freshness of the seafood. I like to use a mix of wheat flour and rice flour for dredging, a trick I learned in Sicily, which results in a slightly crispier crust than all-purpose flour alone. You can also use rice flour on its own for a gluten-free option; just double the quantity
Serve with spaghetti alla bottarga (see page 76).
Ingredients (8)
Ingredients (8)
Instructions
Fill a Dutch oven with 1 inch of neutral oil and heat over medium high heat to 375°F.
Preheat the oil to 375ºF but fry at 350ºF. The temperature of the oil will drop naturally when you add the fish.
Line a baking sheet with parchment paper and a second one with absorbent paper towels.
Combine the all-purpose flour, rice flour, and a heavy pinch of salt in a medium bowl.
Dredge the squid, shrimp, and anchovies in the flour mixture, shaking off any excess and setting them on the parchment-lined baking sheet as you go.
Fry each type of fish separately, regulating the heat to 350ºF.
Working in batches, fry until deep golden brown, turning once to ensure even browning, 1 to 2 minutes each for the squid, shrimp, and anchovies.
Allow the oil to return to 375°F between batches. Drain on paper towels.
Arrange the fried seafood on a large platter and sprinkle with salt. Serve with lemon wedges on the side.
This recipe is part of the Food of the Italian Islands digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($25.00)
