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.
Ingredients (8)
Ingredients (8)
Instructions
Fill a Dutch oven with 1 in 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 (1 cup), rice flour (1 cup), and a heavy pinch of salt in a medium bowl.
Dredge the squid (2 large), shrimp (1 lb), and anchovies (1 lb) 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 350 °F.
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 (2) on the side.
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