There's something undeniably irresistible about a well-made fritto misto – that glorious Italian medley of lightly battered seafood and vegetables, fried to golden perfection. In her latest culinary exploration, Felicity Cloake breaks down how to achieve the ideal balance of crispiness and flavour in this classic dish.
The Foundation: Choosing Your Ingredients
Cloake emphasises that the secret begins with quality seafood. A mix of squid, prawns, and white fish works beautifully, though some versions include mussels or scallops. For vegetables, she recommends courgettes, aubergine, and artichokes when in season.
The Perfect Batter
The batter makes or breaks your fritto misto. Cloake's winning combination:
- 100g plain flour
- 50g cornflour
- 150ml sparkling water (ice cold)
- Pinch of salt
'The cornflour adds extra crispiness while the sparkling water creates that essential lightness,' Cloake explains. She advises against overmixing – a few lumps are preferable to a tough batter.
Frying Technique: The Make-or-Break Moment
Temperature control is crucial. Cloake recommends:
- Heat vegetable or sunflower oil to 180°C
- Fry in small batches to maintain temperature
- Drain on kitchen paper immediately
- Season with sea salt while still hot
Serving Suggestions
Traditionally served with lemon wedges, Cloake suggests elevating your fritto misto with:
- A garlic aioli for dipping
- Fresh parsley scattered over the top
- A crisp white wine pairing
With these expert tips, you'll be serving restaurant-quality fritto misto that's crisp, light and utterly moreish – perfect for summer entertaining or a special treat.
