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Fritto Misto Amalfitano

This fritto misto amalfitano is an Italian-inspired fried seafood appetizer platter made by frying mixed seafood to create a sigh-inducingly crisp crust and tender, not tough, seafood. So long, soggy calamari.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 servings
Calories: 447 kcal
Course: Appetizer
Cuisine: Italian

Ingredients

  • 6 cups extra-virgin olive oil or more as needed
  • 2 cups canola oil or more as needed
  • 1 1/2 cups Wondra flour (or substitute rice flour for gluten-free)
  • 1 cup cornstarch
  • Pinch of sugar
  • Pinch of cayenne pepper
  • sea salt
  • freshly ground black pepper
  • 2 lemons 1 thinly sliced and 1 cut into wedges
  • 1 pound squid cut into 1 1/2-inch (4-cm) pieces, or large shrimp, peeled and deveined
  • 4 ounces shucked oysters
  • 4 ounces bay scallops
  • 1/2 pound scrod, cod, or other mild white fish cut into 1 1/4-inch (3-cm) strips

Instructions

    Cup of Yum
  1. Pour the olive and canola oils into a Dutch oven, stock pot, or other wide, deep pot. You should have a pool of oil that's at least 8 inches (20 cm) deep. If not, add more to bring it to that depth. Place the pot over medium heat until the oil measures 275°F (135°C) on an instant-read or candy thermometer. You want to maintain that temperature at a steady rate for at least a few minutes before you proceed.
  2. While the oil is heating, in a wide, shallow bowl, combine the flour, cornstarch, sugar, cayenne, and 2 teaspoons each of salt and pepper. Dredge the lemon slices and the seafood in the flour mixture, shaking off any excess flour.
  3. Line a baking sheet or platter with paper towels or a brown paper bag.
  4. Using tongs or a slotted spoon, gently lower some of the dredged lemon slices into the hot oil, working with just 4 to 6 pieces at a time so as not to crowd the pot. The oil should bubble and sizzle but not spatter.
  5. Cook until golden brown and crisp, about 5 minutes. (Keep an eye on the oil temperature. It will drop immediately after the ingredients are added and slowly climb as they are cooking. Do not let the oil temperature climb above 280°F [138°C].)
  6. Using tongs or a slotted spoon, transfer the lemons to the baking sheet or platter. Season with salt and pepper while still hot. Repeat with the seafood, excluding the squid.
  7. Increase the temperature of the oil to 325°F (163°C) and repeat with the squid. Serve the fritto misto family-style on a platter or a newspaper-clad table along with the fried lemon wedges on the side for squeezing.

Nutrition Information

Serving 1portion Calories 447kcal (22%) Carbohydrates 52g (17%) Protein 36g (72%) Fat 10g (15%) Saturated Fat 2g (10%) Monounsaturated Fat 6g Trans Fat 0.01g Cholesterol 301mg (100%) Sodium 196mg (8%) Fiber 2g (8%) Sugar 1g (2%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 447

% Daily Value*

Serving 1portion
Calories 447kcal 22%
Carbohydrates 52g 17%
Protein 36g 72%
Fat 10g 15%
Saturated Fat 2g 10%
Monounsaturated Fat 6g 30%
Trans Fat 0.01g 1%
Cholesterol 301mg 100%
Sodium 196mg 8%
Fiber 2g 8%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.