Hot oil, cold beer, and a platter of crispy fried seafood; this is how Italians do Friday night. It’s called fritto misto, and nonnas rarely agree on anything except this: mix up the catch. It literally translates to “mixed fry,” which is authentic Italian for “fry whatever looks good.“
Traditionally, you’ll find it at coastal spots from Liguria to Sicily, where it’s served on paper in a cone or piled high on a platter with nothing more than lemon wedges and maybe some aioli. The beauty is in the simplicity: fresh seafood, a light coating, hot oil, and a heavy dose of Italian confidence.
This version hits all the right notes: shrimp, calamari, cod, green beans, and fried lemon slices (trust us on this) all get dredged in a flour-cornstarch mixture that crisps up impossibly crunchy without turning into a thick, doughy shell. The lemon dill tartar sauce is bright, tangy, and herby enough to stand up to all that richness without drowning it.
This crispy Italian seafood platter is the perfect way to bring coastal vibes home. Round out the table with antipasti or Bagna Cauda for a true Italian-inspired feast. This isn’t delicate finger food; it’s a seafood feast that begs for napkins, cold drinks, and the best company.
🔪 Ingredients for Fritto Misto and Lemon Dill Tartar Sauce
For the Lemon Dill Tartar Sauce
- Mayonnaise
- Fresh dill, chopped
- Dill pickles, chopped
- Fresh lemon juice
- Lemon zest
- Salt
- Black pepper
For the Fritto Misto
- Large shrimp, peeled and deveined, tails on
- Calamari rings and squid tentacles
- Cod fillet, skin removed, cut into 1-inch pieces
- Green beans, trimmed
- Lemon, sliced into thin rounds, seeds removed
- Eggs, lightly beaten
- All-purpose flour
- Cornstarch
- Salt
- Black pepper
- Vegetable or canola oil, for frying
- Flaky sea salt, for garnish
- Lemon wedges, for serving
Equipment
- Large mixing bowls
- Wide shallow dish
- Heavy-bottomed pot or Dutch oven
- Deep-fry thermometer
- Spider strainer or slotted spoon
- Wire rack + baking sheet
📝 Step-by-Step: How to Make Fritto Misto at Home
- Make the tartar sauce
Mix mayonnaise, dill, pickles, lemon juice, and zest in a medium bowl. Season with salt and pepper. Cover and refrigerate. - Prep the seafood and vegetables
Pat shrimp, calamari, cod, green beans, and lemon slices completely dry. Toss with beaten eggs until evenly coated. - Make the dredge
In a shallow dish, whisk together flour, cornstarch, salt, and pepper. - Heat the oil
Pour oil into a heavy pot to a depth of 3 inches. Heat the oil to 375°F. Set a wire rack over a baking sheet to catch the drippings. - Coat and fry in batches
Lift seafood and veggies from the egg wash, letting excess drip away. Dredge in flour mixture, shake off excess, and carefully lower into the hot oil. Fry for 2 to 4 minutes, until golden brown and crisp. - Drain and serve
Transfer fried items to the wire rack. Repeat with remaining ingredients, allowing oil to return to temp between batches. Transfer the fritto misto to a platter and garnish with flaky sea salt. Serve hot with tartar sauce and lemon wedges.
🔄 Substitutions & Variations
- Swap in bay scallops, mussels, or smelt for the seafood.
- Try asparagus, artichokes, or zucchini instead of green beans.
- For gluten-free, use rice flour in place of all-purpose.
💡 Meat Nerd Tips
- Fry temp discipline: 375°F is your hot oil sweet spot. Too cool, and your fritto misto will be greasy; too hot, and the outside burns before the inside cooks.
- The lemon trick: Fried lemon slices bring a pop of acidity and cut through the richness; don’t skip them.
- Texture hack: Mixing flour with cornstarch lightens the dredge, giving you that restaurant-level crunch.
- Club soda boost: A splash in the batter helps the coating stay light and crispy.
- Egg drip rule: Let excess egg drip off before dredging to avoid a gummy coating.
- Wire rack drainage: Always drain fried food on a wire rack, not paper towels, to keep it crisp.
- Batch control: Fry in small batches to maintain oil temperature.
- Oven hold: Keep finished batches warm in a 200°F oven while you finish frying.
🍽️ Serving Suggestions
- Serve as an appetizer with cocktails or as a main with a crisp green salad.
- Pair with a chilled glass of dry Italian white wine or a bright gin & tonic.
🧊 leftovers & Storage
- Best enjoyed fresh, but leftovers can be refrigerated up to 2 days.
- Reheat in a 400°F oven or air fryer for 5–7 minutes.
- Tartar sauce keeps in the fridge up to 4 days.
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Fritto Misto Recipe with Lemon Dill Tartar Sauce
Ingredients
For the Lemon Dill Tartar Sauce:
- 1 cup mayonnaise
- ¼ cup fresh dill chopped
- ¼ cup dill pickles chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
For the Fritto Misto:
- 1 pound large shrimp peeled and deveined, tails on
- ½ pound calamari rings and tentacles
- ½ pound cod fillet skin removed, cut into 1-inch pieces
- ½ pound green beans trimmed
- 1 lemon sliced into 1/8-inch thick rounds, seeds removed
- 2 eggs lightly beaten
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- Vegetable or canola oil for frying
- Flaky sea salt for garnish
- Lemon wedges for serving
Instructions
Make the tartar sauce
- Combine the mayo, dill, pickles, lemon juice, and lemon zest in a medium bowl.
- Stir everything together until well incorporated.
- Season with the salt and black pepper, then taste and adjust if necessary.
- Cover and refrigerate the sauce to allow the flavors to mingle.
Prep the seafood
- Pat the shrimp, calamari, cod pieces, green beans, and lemon slices completely dry with paper towels.
- Place them together in a large bowl. Pour the beaten eggs over top and toss gently with your hands or tongs until everything is evenly coated.
- In a separate wide, shallow dish, whisk together the flour, cornstarch, salt, and black pepper.
Cook the Fritto Misto
- Pour the oil into a large, heavy-bottomed pot or Dutch oven until it is at least 3 inches deep. For safety, we recommend a pot that is deep enough that you have at least a 1" clerance from the surface of the oil to the top rim of the pot.
- Heat over medium high heat until it reaches a temp of 375°F. Set up a wire rack over a baking sheet next to your stove for draining.
- Work in batches, lift a handful of the egg coated seafood and vegetables from the bowl, allowing any excess egg to drip off.
- Place the seafood and veggies in the flour mixture and toss to coat all sides evenly. Shake off any excess dredge.
- Lower the coated items into the hot oil. Fry for 2 to 4 minutes, turning occasionally, until golden brown and crispy.
- Using a spider strainer or slotted spoon, transfer the fried items from the oil to the wire rack to drain.
- Repeat the process with the remaining seafood and veggies. Make sure the oil returns to 375F before adding another batch.
Serve
- Garnish with flaky sea salt and serve immediately while it’s hot with the tartar sauce and lemon wedges.
Notes
- Oil Temp: Keep the oil steady at 375°F for crisp, golden results.
- Dry = Crisp: Pat seafood and veggies dry before coating to prevent sogginess.
- Egg Wash: Let excess egg drip off to avoid a heavy, gummy crust.
- Cornstarch Mix: Combining flour with cornstarch creates a lighter crunch.
- Fried Lemons: Thin lemon slices fry up beautifully and balance the richness.
- Batch Frying: Cook in small batches to keep the oil hot.
- Serve Hot: Best enjoyed fresh; hold briefly in a 200°F oven if needed.
Nutrition
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❓ FAQs About Making Fritto Misto
It’s a mix of seafood and vegetables, lightly coated and fried until crisp. Shrimp, calamari, cod, and green beans are classic.
Not really, this dish is best fresh. You can prep the sauce and chop everything in advance, but fry just before serving.
Cornstarch keeps the coating light and crisp instead of dense and heavy.
You can, but it won’t have the same golden crunch. Frying in oil gives authentic results.
Crisp whites like Pinot Grigio or Vermentino are perfect with fried seafood.
