Italian Mixed Fried Seafood Platter

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Fritto Misto di Mare is a classic Italian mixed fried seafood platter featuring a delicate, lacy batter that turns shatteringly crisp around tender squid, shrimp, scallops, and small whole fish. Served simply with lemon wedges and a sprinkle of sea salt, it lets the freshness of the seafood shine. A quick marinara sauce on the side adds bright, tangy contrast.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 24 gFat
• 4 gSaturated Fat
• 38 gCarbs
• 2 gFiber
• 2 gSugar
• 28 gProtein
• 720 mgSodium
• 520 mgPotassium
• 85 mgCalcium
• 3 mgIron
• 18 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the seafood and batter

• 1 lb cleaned mixed seafood (8 oz squid rings and tentacles, 6 oz peeled deveined shrimp, 4 oz bay scallops or small smelts)
• 1 cup all-purpose flour, plus 2 tablespoons for dusting
• 2 large eggs
• 3/4 cup cold sparkling water
• 1 teaspoon fine sea salt, plus more for finishing
• 1/2 teaspoon freshly ground black pepper
• About 4 cups vegetable or peanut oil, for frying

For serving

• 2 lemons, cut into wedges
• 1/4 cup chopped fresh flat-leaf parsley
• 1 cup warm marinara sauce, optional
• Flaky sea salt, for finishing

Directions

1. Pat the cleaned seafood very dry with paper towels; this is crucial for a crisp coating and to prevent oil splatter. Season lightly with salt and pepper and refrigerate while you prepare the batter.
2. In a wide bowl, whisk the eggs, then beat in the sparkling water. Add 1 cup flour, 1 teaspoon salt, and the pepper, whisking until just smooth; the batter should be the consistency of thin pancake batter. Rest 10 minutes.
3. Heat about 2 inches of oil in a heavy Dutch oven or deep skillet to 350°F (175°C), maintaining that temperature throughout cooking. Set a wire rack over a sheet pan and warm in a 200°F oven.
4. Lightly dust the seafood in the remaining 2 tablespoons flour, shaking off excess. Dip a small batch into the batter, let excess drip off, and carefully lower into the hot oil.
5. Fry in small single-layer batches for 2 to 3 minutes, turning once, until the batter is pale gold and crisp and the seafood is just cooked. Do not overcrowd the pot.
6. Transfer with a slotted spoon to the wire rack to drain and keep warm. Repeat with remaining seafood, checking the oil temperature between batches and skimming any loose batter bits.
7. Transfer the fried seafood to a large platter or individual plates, sprinkle immediately with flaky sea salt and chopped parsley, and tuck lemon wedges alongside.
8. Serve hot with warm marinara sauce for dipping, if desired.

Cook’s Notes

• Use the freshest seafood available; this simple preparation showcases quality, so avoid anything that smells overly fishy.
• Dry the seafood thoroughly before battering and fry small batches so the oil temperature stays steady around 340 to 360°F, which prevents greasy results.
• Cold sparkling water in the batter creates a lighter, airier crust; if you prefer a thicker coating, double-dip: batter, rest 1 minute, then batter again.
• Fry delicate items (small fish, scallops) first, then shrimp, then squid last, since they cook at slightly different rates.
• For an authentic touch, sprinkle the finished platter with a little grated lemon zest along with the parsley for bright citrus aroma.

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