FRITTO MISTO - MIXED FRIED FISH and ONION RINGSThe perfect recipe for Fritto Misto

Clean the calamari by cutting the top knot just above the eyes, remove the beak, peel the cartilage and scoop out the guts, wash well and cut into 2 inch rings.

Prepare the shrimp by either shelling them or leaving them whole, and remove the intestines if necessary.

Clean the anchovies by pinching them just below the head and pulling out everything in the lower belly.

Wash all the fish well and place in a colander to drain for 15 to 20 minutes.

While the fish is draining, prepare the onion rings by whisking together the water and the two flours.

Cut the large onion into one-inch slices and carefully divide them into rings, knead them well before frying.

Once the fish is well dried, heat at least one liter of oil in a fryer or large frying pan to around 170°-180°C (338° - 356°F).

Flour the fish with re-milled semolina, using a sieve to remove excess flour before adding the fish to the hot oil one at a time.

Fry the fish a little at a time: squid and calamari should be lightly golden in 3 minutes, shrimp should be crispy when done, and anchovies should be fried until slightly crisp.

Add salt to the fried fish at the end.

Fry the onion rings until they are well cooked and crispy, adding salt at the end.

Equipment Needed

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