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.