Shrimp Fritto Misto Appetizer Recipe
Crispy golden fried shrimp and calamari with a light, airy batter. This Italian-inspired appetizer comes together in 25 minutes and delivers restaurant-quality crunch every time.
Equipment
- Deep-fry thermometer
- Large heavy pot or Dutch oven
- Wire rack
- Large mixing bowls
- Spider strainer or slotted spoon
Ingredients
- 1 pound large shrimp peeled and deveined, tails left on
- 8 ounces squid tubes cut into 1/2-inch rings
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon white pepper
- 1 teaspoon fine sea salt plus more for finishing
- 1 1/4 cups ice-cold club soda
- Vegetable or canola oil for frying
- 2 lemons cut into wedges
- Fresh parsley for garnish
Instructions
- Pat shrimp and squid completely dry with paper towels. Set aside on a wire rack.
- In a large bowl, whisk together flour, cornstarch, garlic powder, smoked paprika, white pepper, and salt.
- Gradually pour in ice-cold club soda while whisking constantly. Batter should be thin enough to coat the back of a spoon. Some lumps are fine.
- Heat 2-3 inches of oil in a heavy pot to 350°F. Use a deep-fry thermometer for accuracy.
- Dredge seafood in dry flour mixture first, shaking off excess. This creates a primer layer.
- Working in small batches, dip floured seafood into wet batter, letting excess drip back. Carefully lower into hot oil.
- Fry for 2-3 minutes until golden and crispy, turning once. Don't overcrowd the pan.
- Transfer to wire rack over paper towels. Sprinkle with flaky sea salt while hot. Serve within 10 minutes with lemon wedges.
Notes
- Keep batter ice-cold by placing bowl in larger bowl of ice water
- Let oil return to 350°F between batches for crispiest results
- Serve immediately for best texture
- Refrigerate leftovers up to 2 days, reheat in 400°F oven