Gran Fritto di Pesce (Mixed Fry of Fish) Recipe

Name: Gran Fritto di Pesce (Mixed Fry of Fish)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh calamari, cleaned and drained; 2 lemons, cut into 1/8-inch thick slices, plus 2, cut into wedges; 1/2 pound sea scallops, cut in half across the diameter; 1/4 pound whitebait, or other small fish to eat whole; 1/2 pound rock shrimp; 12 oysters, shucked and chilled; 4 tiny sole, peeled and gutted; 4 small blowfish tails, peeled; 2 cups cornstarch; 2 cups superfine (quick mixing) flour; 2 quarts extra virgin olive oil, for frying; Salt and pepper, to taste

Servings: persons

1 pound fresh calamari, cleaned and drained
2 lemons, cut into 1/8-inch thick slices, plus 2, cut into wedges
1/2 pound sea scallops, cut in half across the diameter
1/4 pound whitebait, or other small fish to eat whole
1/2 pound rock shrimp
12 oysters, shucked and chilled
4 tiny sole, peeled and gutted
4 small blowfish tails, peeled
2 cups cornstarch
2 cups superfine (quick mixing) flour
2 quarts extra virgin olive oil, for frying
Salt and pepper, to taste

1
Heat the oil in a deep pan with a basket until just smoking.
2
In a wide, shallow bowl, mix half the calamari, half the lemon slices, half the scallops, half the whitebait, half the rock shrimp, 6 oysters, 2 sole and 2 blow fish tails.
3
Mix the cornstarch and the flour in a separate bowl and sprinkle over the fish and toss quickly with hands to coat.
4
Toss into a large strainer with a handle and bat against hands to remove excess cornstarch mixture.
5
Drop the coated seafood and lemons into the oil and cook until golden brown and crispy, about 1 1/2 to 2 minutes).
6
Remove to a plate lined with paper towels to drain.
7
Immediately repeat with the remaining lemons, and seafood and repeat the cornstarch trick.
8
Season hot fried foods with salt and pepper and serve immediately

975

kcal

Calories

Fat

109

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

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 pound fresh calamari, cleaned and drained, 2 lemons, cut into 1/8-inch thick slices, plus 2, cut into wedges, 1/2 pound sea scallops, cut in half across the diameter, 1/4 pound whitebait, or other small fish to eat whole, and more.

Yes, Gran Fritto di Pesce (Mixed Fry of Fish) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gran Fritto di Pesce (Mixed Fry of Fish)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions