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Fritto Misto
Fritto Misto


Serves 4 as a main course

  • 12 Red prawns
  • 12 Anchovies
  • 4 Small red Mullets
  • 500g mixed fish fillets (cod, catfish, grouper and trout are all good)
  • 350g Squid
  • 250g Semolina (use a good quality semolina)
  • Salt to taste


  1. Gut and wash the anchovies.
  2. Gut and wash the red mullet, then slice into chunks.
  3. Clean the squid, remove the tenticles and then slice the bodies into rings.
  4. Wash the fish fillets and cut into chunks.
  5. Pat all the fish pieces with kitchen towel and make sure they are all nice and dry.
  6. Spread the semolina out onto a tray or large plate.
  7. Dust the fish with the semolina, making sure that all pieces are well covered and that the semolina is also inside all cavities.
  8. Place the fish pieces into a seive and tap very gently to remove any excess semolina.
  9. Set aside the fish and heat good quality vegetable oil to 170deg C in either a deep fat fryer or a large pan of oil.
  10. Cook in batches, ensuring that the oil returns to the required temperature before cooking the next batch.
  11. Serve immediately with fresh lemon wedges.


Its unmistakable fragrance can be detected from a mile away, making it one of the most sought-after dishes at seafood restaurants. The main dilemma lies in deciding whether to indulge in it as a delightful starter or save it for a satisfying second course. However, Fritto Misto is also a delectable street food to be eaten while strolling through quaint Italian alleyways or sitting by the sea at sunset.

Can't make it to Italy? Simply visit your trusted fishmonger, acquire the freshest catch, and rush home to heat up the oil! In just a matter of minutes, you'll gratify your taste buds, and by following our instructions, you'll achieve a crispy and perfectly fried treat.
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