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A plate of fritto misto: assorted fried seafood and vegetables with lemon wedges, accompanied by a bowl of creamy dipping sauce, surrounded by utensils, eggs, and condiments on a table.
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Fritto Misto Recipe with Lemon Dill Tartar Sauce

There's something deeply satisfying about a platter of fried seafood that's still crackling from the oil. Not the sad, greasy stuff that sits under heat lamps. The kind where the coating shatters when you bite in and the shrimp inside is still sweet and tender. That's fritto misto; Italy's ode to the seafood boil, minus the mess and plus a whole lot of crunch.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Italian
Servings: 6 servings
Calories: 570kcal
Author: Dee Broughton

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.
    A bowl containing mayonnaise, chopped pickles, lemon zest, fresh herbs, ground pepper, and salt, with half a lemon, salt, pepper, and fresh herbs on the side.
  • 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.
    Bowl of creamy lemon dill tartar sauce with herbs, surrounded by a halved lemon, salt, pepper, fresh dill, and a whisk on a patterned surface.

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.
    A bowl with raw shrimp, lemon slices, cod, and green beans, with tongs resting on top. Halved lemon, salt, pepper, and herbs are nearby on a textured surface.
  • Place the seafood and veggies in the flour mixture and toss to coat all sides evenly. Shake off any excess dredge.
    A bowl with flour, raw shrimp, cod, and green beans. Nearby are lemon halves, salt, pepper, and fresh herbs on a cutting board.
  • 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.
    A tray of assorted fried seafood, fritto misto, including shrimp, calamari, and vegetables like lemon slices and green beans, arranged on a wire rack over a baking sheet.

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

Serving: 1serving | Calories: 570kcal | Carbohydrates: 41g | Protein: 29g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 270mg | Sodium: 1745mg | Potassium: 534mg | Fiber: 3g | Sugar: 2g | Vitamin A: 697IU | Vitamin C: 20mg | Calcium: 105mg | Iron: 3mg