This Fritto Misto is my go-to for a seafood spread that feels festive. The buttermilk soak keeps everything tender, and that garlic herb aioli seals the deal.
Why This Recipe Works
This Fritto Misto is one of those dishes that instantly makes dinner feel like a celebration. It’s crispy, golden, and perfect for sharing with friends or family. Here’s why it always impresses:
- Light, Crispy Texture: The seasoned flour coating fries up perfectly golden and crisp without being heavy. It’s the same delicate crunch I love in my Beer Batter Fish and Chips.
- Buttermilk Soaked for Tenderness: A quick soak in buttermilk or cream makes the squid and shrimp incredibly tender while adding subtle flavor.
- Fried Lemons and Herbs: Tossing in thin lemon slices and herbs at the end adds brightness and crunch.
- Dippable Garlic Herb Aioli: This creamy, zesty sauce pulls everything together and adds a fresh contrast to the fried seafood.
- Fun to Share: Pile it all on a platter with lemon wedges and aioli and let everyone dig in, especially for Christmas.
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Ingredients
- Calamari & Shrimp – These quick-cooking seafood staples become tender and crispy when fried, making them the heart of this classic Italian appetizer.
- Buttermilk or Heavy Cream – Helps tenderize the seafood while adding subtle richness and helping the seasoned flour stick.
- Flour Dredge (with onion powder, paprika, salt, and pepper) – Coats each piece with a light, seasoned crust that turns golden and crisp when fried.
- Neutral Frying Oil – Allows the seafood’s flavor to shine while delivering a perfectly crisp exterior without overpowering the dish.
- Lemon Slices & Fresh Herbs (for frying) – Add bursts of citrus and aromatic crunch that brighten the entire plate.
- Garlic & Herb Aioli – A creamy, punchy dip made with mayo, lemon, and fresh herbs that pairs beautifully with the fried seafood.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Prep the Seafood: Slice calamari tubes into rings and place in a large bowl with the shrimp. Pour in buttermilk or cream, then add onion powder, garlic powder, salt, and pepper. Stir to coat and set aside for 30 minutes.
- Mix the Dredge: In another bowl, whisk together the flour, onion powder, paprika, cracked black pepper, and kosher salt. Set up your station with marinated seafood, seasoned flour, and a paper towel-lined platter.
- Heat the Oil: Add 4 to 6 cups of oil to a heavy pot and heat to 350°F. The oil should shimmer and bubble slightly when ready but not smoke.
- Fry the Seafood: Dredge the seafood in the flour, shake off excess, and fry in batches for 5 to 7 minutes until golden brown. Don’t overcrowd the pan.
- Drain and Season: Transfer fried pieces to the prepared platter and sprinkle with sea salt while still hot.
- Fry Garnishes: Toss thin lemon slices and herb sprigs into the oil and fry for 3 to 4 minutes until crisp. Drain and season lightly.
- Make the Aioli: In a food processor, blend mayo, garlic, parsley, green onions, cilantro, lemon juice, salt, and pepper until creamy and smooth.
- Serve and Enjoy: Pile the crispy seafood and fried garnishes on a platter and serve with the chilled garlic and herb aioli for dipping.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Seafood Options: Calamari and shrimp are classic, but you can also use scallops, white fish like cod or halibut, or even small pieces of lobster. For a mix, combine a few different types.
- Dairy Swap: Buttermilk helps tenderize and flavor the seafood, but heavy cream, whole milk, or even plain yogurt thinned with water will work if you’re out of buttermilk.
What to Serve with Fritto Misto
Appetizers
- We love serving Fritto Misto hot and crisp with a bowl of garlic & herb aioli for dipping. The creamy sauce brings out the flavor of the shrimp and squid without overpowering them.
- It also goes great with a plate of fried lemon slices and crispy herbs on the side. They’re light, bright, and add just the right amount of crunch.
- For a crowd, serve it as part of a platter with marinated olives, crusty bread, and thinly sliced prosciutto.
Main Dishes
- Fritto Misto makes a great centerpiece for a seafood dinner. Pair it with a side of Mushroom Risotto or light pasta side for a complete meal.
- It also goes great with grilled vegetables like asparagus or zucchini, which offer a fresh, tender contrast to the crispy seafood.
- Add a simple arugula salad with lemon vinaigrette for brightness and balance on the plate.
FAQs
What is Fritto Misto?
Fritto Misto is an Italian-style mixed fry, typically made with seafood like calamari and shrimp. This version includes buttermilk-soaked squid and shrimp, dredged in seasoned flour, then fried until golden. It’s often served with crispy lemon slices and a dipping sauce like aioli.
Do I need a thermometer to fry properly?
A thermometer is helpful, but not required. If you don’t have one, heat the oil until it shimmers and a small piece of batter sizzles immediately when added. Avoid letting the oil smoke – it means the oil is too hot and should be removed from the heat to cool down.
How do I keep the coating from falling off?
Make sure to shake off excess flour before adding to the oil, and do not overcrowd the pan. Crowding lowers the oil temperature and causes steam, which can make the coating slide off.
How should I store leftovers?
Fritto Misto is best eaten immediately, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven or air fryer until crisp – avoid microwaving, which makes it soggy. The aioli should be stored separately and used within 4 days.
Not seeing your question here? Ask in the comments section and I’ll do my best to answer!
More Seafood Recipes You’ll Enjoy
- Baked Tomato Bruschetta Salmon – This Baked Tomato Bruschetta Salmon is my go-to for an easy, elegant dinner with fresh tomatoes, garlic, and herbs on top of tender fish.
- Loaded BBQ Salmon Filet – This Loaded BBQ Salmon Filet is my favorite when I want bold, smoky flavor piled high with sweet and savory toppings.
- Shrimp, Broccoli, and Wonton Stir Fry – This Shrimp, Broccoli, and Wonton Stir Fry is my top pick for a fast, flavorful meal that comes together in one pan.
- Sweet and Spicy Asian Salmon and Rice Noodles – This Sweet and Spicy Asian Salmon and Rice Noodles is my favorite weeknight dinner with just the right balance of heat, sweetness, and umami.
Purchase Books by Danielle Kartes of Rustic Joyful Food from these booksellers:
Fritto Misto
This Fritto Misto is my go-to for a seafood spread that feels festive. The buttermilk soak keeps everything tender, and that garlic herb aioli seals the deal.
Ingredients
For the Seafood:
- 1 1/2 pounds calamari tubes and tentacles cleaned
- 1 pound large shrimp tail on, shelled and deveined
- 1 cup full fat buttermilk or heavy cream
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Flour Dredge:
- 2 cups flour
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cracked black pepper
- 1 teaspoon kosher salt
For Frying:
- 4 to 6 cups neutral oil such as sunflower oil
- Thinly sliced lemons and fresh herbs for optional frying garnish
- Flaky sea salt for sprinkling
For the Garlic & Herb Aioli:
- 1 1/2 cups mayonnaise
- 1 clove fresh garlic
- 1/2 cup flat-leaf parsley
- 1/2 cup chopped green onions
- 1/2 cup cilantro
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Slice the cleaned squid tubes into rings. Place the calamari and shrimp into a large bowl and pour over the buttermilk or cream. Add the onion powder, garlic powder, salt, and pepper. Stir gently and set aside to soak.
- In a large mixing bowl, whisk together the flour, onion powder, paprika, cracked pepper, and kosher salt.
- Arrange your dipping station: soaked seafood, seasoned flour, and a large platter lined with paper towels for draining.
- In a heavy-bottomed pot, heat the oil over medium heat to 350°F. If you don’t have a thermometer, the oil should shimmer and ripple slightly but not smoke. If it begins to smoke, remove it from the heat to cool briefly.
- Dip each piece of squid and shrimp into the seasoned flour, shaking off the excess. Carefully place the pieces into the hot oil. The oil should bubble immediately. Fill the pan without overcrowding.
- Fry for 5 to 7 minutes or until golden brown. Transfer cooked seafood to the paper towel-lined platter and immediately sprinkle with sea salt.
- After all seafood is fried, add the thin lemon slices and fresh herbs to the oil. Fry for 3 to 4 minutes until crispy.
- In a food processor, combine all aioli ingredients and pulse until smooth and creamy. Refrigerate until ready to serve. The aioli will keep in the fridge for up to 4 days.
- Serve the hot fritto misto with crispy lemon slices, fried herbs, and a generous side of garlic and herb aioli for dipping.
Notes
- Fritto misto is a beloved Italian dish that’s especially popular during the Feast of the Seven Fishes on Christmas Eve.
- The light, crisp coating paired with the creamy aioli and fried herbs makes this version extra special.
- If you don’t have a thermometer, heat the oil until it shimmers but avoid letting it smoke. That’s a sign it’s too hot.
- The garlic and herb aioli is a must. It also pairs well with roasted vegetables or grilled fish.
- Frying thin lemon slices adds a burst of brightness and texture.
- This recipe is a beautiful choice for holiday entertaining or a festive family seafood night.