Fritto Misto With Salsa Verde Recipe

Name: Fritto Misto With Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 cups semolina flour; 3 cups buttermilk; Canola oil for frying; 1 lb. halibut, trimmed and cut; into 1-inch cubes; 1 lb. baby calamari, bodies; cut into 1/2-inch; rings, tentacles left whole; Salt, to taste; 1 lemon, trimmed and sliced 1/8 inch thick; Salsa Verde for serving

Servings: persons

1 1/2 cups all-purpose flour
1 1/2 cups semolina flour
3 cups buttermilk
Canola oil for frying
1 lb. halibut, trimmed and cut
into 1-inch cubes
1 lb. baby calamari, bodies
cut into 1/2-inch
rings, tentacles left whole
Salt, to taste
1 lemon, trimmed and sliced 1/8 inch thick
Salsa Verde for serving

1
In a bowl, stir together the all-purpose and semolina flours. Pour the buttermilk into a separate bowl. Set aside.
2
Pour oil into a deep 6-quart saute pan fitted with a fry basket; be sure the oil does not reach more than halfway up the sides of the pan. Heat the oil to 375u00b0F on a deep-frying thermometer. Line a baking sheet with paper towels.
3
Season the halibut and calamari with salt; set aside.
4
Working in batches, dip the lemon slices into the buttermilk and shake off the excess. Dip the lemon slices into the flour mixture, coating all sides, and shake off the excess. Fry until golden and crispy, 2 to 3 minutes. Transfer the lemon slices to the prepared baking sheet and season with salt. Repeat the process with the halibut and calamari.
5
Arrange the lemon slices, halibut and calamari on a warmed platter. Serve immediately with salsa Verde.

1556

kcal

Calories

139

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 1/2 cups semolina flour, 3 cups buttermilk, Canola oil for frying, and more.

Yes, Fritto Misto With Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fritto Misto With Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions