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Carina Contini's Fritto Misto

Recipe: Fritto Misto

Published: March 21, 2015

The Japanese are wonderful at frying fish and make the loveliest and crispiest tempura batter. The Italians however like it light. So go for spanking fresh fish, washed and dried then tossed in flour and fried.

To make the Fritto Misto: 

When frying you have to take care, be attentive and don’t get distracted. If you don’t have a sealed fryer, a large cast iron casserole will do the job. The trick is to get the oil up to a constant temperature of around 170C. If you haven’t a thermometer then the best way is to get the oil to the temperature where it sizzles when you add the fish, but doesn’t spark.

Then, dip the dry fish in the seasoned flour, shake off any extra and fry in small batches until golden. Don’t overcrowd the fish.

Place the fried fish onto a tray with greaseproof paper and store in a medium oven while you are frying. Serve immediately once all the fish is fried. Remember to turn off the heat from the oil and allow to cool.


  • 1 fillet red mullet, cut into one inch strips
  • 4 fresh langoustine, deveined
  • 125g squid, cleaned and cut into rings
  • 12 fresh anchovies, gutted, heads intact
  • 100g strong white flour
  • 300ml light olive oil for frying
  • salt
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