About this recipe:For an authentic fritto misto de mare begin by choosing the freshest fish and seafood, then simply coat it in fine semolina before frying and serving with lemon wedges. Best to be plan in advance so fresh squid and calamari have time to drain any excess water.
700g fresh squid, cleaned and sliced in rings
200g fresh calamari rings
250g shelled and devined prawns
500g small cod fish
durum semolina flour, as needed
sunflower oil, for deep frying
salt, to taste
lemon wedges for serving
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:30min › Extra time:12hr › Ready in:13hr
Place the squid and calamari in a sieve placed on top of a bigger bowl. Cover with cling film and store in fridge for one night to remove excess water.
Pat dry the squid and calamari; roll in semolina to coat evenly. Repeat with prawns and small cod fish.
Heat sunflower oil in a deep frying pan. Place the floured fish in a colander and gently shake off excess flour. Deep fry in batches: prawns and cod first (they will keep the oil relatively clean), then squid and calamari. Add to the pan jut a few at the time so the fish can float and the oil stays hot. Each batch will cook for about 5 to 6 minutes.
Drain on kitchen paper. Season with salt and transfer to a serving dish. Decorate with lemon wedges.
To taste fried fish at its best, serve immediately or prepare a few minutes in advance, cover with foil and keep it warm in the oven until it's time to serve.
Squid and calamari:
Calamari are similar to squid in many respects, but are often more tender and smaller in size compared to other types of squid.