TABELIA

AUTHENTIC RECIPE

Fritto Misto di Mare all'AdriaticaAdriatic Mixed Fried Seafood

Adriatic Mixed Fried Seafood
Difficulty★★☆☆☆ Prep20 min Cook20 min servings4

Seafood fritto from the Adriatic coast, lightly dusted only with flour and fried crisp in hot oil. A thin coating preserves the character of the ingredients. Traditionally served freshly fried with lemon.

Recipe developed and reviewed by the Tabelia Editorial TeamUpdated
100/ 100

AUTHENTICITY SCORE

Authenticity Score

This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.

Ingredients (4 servings)

  • Squid ringsCut into rings 1.5 cm wide and dry thoroughly.300 g
  • Medium prawnsPeel and devein.300 g
  • Cod or other white fish piecesCut into 3 cm cubes.300 g
  • Cake flourDust on lightly; do not mix into a batter.200 g
  • Peanut oil for fryingHeat to 180–185°C.1 L
  • Lemon2 pieces

Method

110 min

Prepare the seafood

  • 1 Cut the squid into rings 1.5 cm wide.
  • 2 Peel and devein the prawns.
  • 3 Cut the cod into 3 cm cubes.
  • 4 Dry all seafood thoroughly with paper towels.

Caution

Remaining moisture makes the coating soggy, so dry carefully.

25 min

Dust with flour

  • 1 Spread the cake flour in a tray.
  • 2 Add the seafood, coat evenly and shake off excess flour.
310 min

Fry the seafood

  • 1 Heat the oil to 180°C.
  • 2 Fry in small batches, starting with thick pieces such as cod, followed by squid and finally prawns.

Ready when

Remove each ingredient when pale golden.

Caution

Use small batches so the oil temperature does not drop.

45 min

Drain and serve

  • 1 Lean the fried pieces against a wire rack to drain thoroughly.
  • 2 Squeeze lemon over the freshly fried seafood and serve.
A view of Rimini
RiminiItaly Photo: Il Malatestiano · CC BY-SA 4.0 (resized; display cropped)

About this dish

On summer evenings, the aroma of fritto misto di mare drifts from eateries along the Adriatic coast. Small shrimp, squid rings, little fish and mollusks: a chance assortment determined by the day’s catch and season defines this dish.

Adriatic fritto misto is distinguished by its thin coating. A light dusting of wheat flour or finely milled semolina goes briefly into hot oil. Too thick a coating hides the ingredients’ flavor, so lightness is fundamental.

“Oil temperature is everything in fritto misto,” say cooks in Rimini. Frying a little at a time while maintaining high heat creates a crisp finish.

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