How to Make Fritto Misto | Traditional Italian Fried Seafood

In a large bowl, whisk together flour, cornstarch, salt, pepper, and the cold sparkling water. Mix until you have a slightly lumpy mixture.

In a large, deep pan or a deep-fryer, heat enough oil to submerge the seafood and vegetables. The oil should be around 350°F (180°C). You can test by dropping a small amount of batter into the oil; if it sizzles and floats, the oil is ready.

Dust a bit of flour over the seafood and vegetables. Dip the seafood and vegetables into the batter, allowing any excess to drip off. Carefully add the battered pieces, a few at a time, into the hot oil. Avoid overcrowding the pan, as this lowers the oil temperature and results in less crispiness.

Fry until golden and crispy, about 2-3 minutes for each batch. Use a slotted spoon to remove the fried pieces and transfer them to a paper towel-lined plate to drain excess oil.

Equipment Needed

Spice Level: