Fritto Misto Boujee Booze

Fritto Misto

Fritto Misto
Mixed fried sh*t. Literally what it means. Fish, veg, even meat in some variations.
A platter to be served sharing style.
Fresh ingredients as always are key here.
Get to your fishmonger.
Serves 4 - 6



  • 500g calamari rings
  • 250g red prawns
  • 500g mixed fish fillets, thinly sliced
  • 225g scallops quartered
  • 1 packet broccolini florets
  • 1 fennel bulb, thinly sliced
  • Semolina
  • 125g all-purpose flour
  • ½ teaspoon salt
  • 120ml white wine
  • 60ml seltzer or club soda
  • Oil for frying
  • Lemon wedges
  • Chopped fresh parsley leaves for garnish
  • Salt and pepper
  • 1 bunch spring onion, thinly sliced


  1. Preheat your deep fat fryer to 180 ceslius or if using a pan, make sure it is at least 2-3 inches deep.
  2. Assort your fish on individual plates.
  3. Pat it all dry with kitchen roll.
  4. We need a batter for the veg bits.
  5. Mix together flour and ½ tsp salt.
  6. Whisk in the wine and whisk until its very smooth.
  7. Rest for 30 minutes. Add your club soda just before frying veg.
  8. Spread a good chunk of semolina in a mixing bowl or a flat plate.
  9. Roll each of your bits of seafood through the semolina and set aside then again on their individual plates.
  10. Sieve all the seafood, type by type,  to dust off any excess semolina and set aside again. We want it all to be well coated but not overly so.
  11. Mix your broccolini and sliced fennel through the veg batter and set aside on a plate. Draining any excess batter off.
  12. Fry the seafood in batches for about 4 minutes and leave to drain on kitchen roll.
  13. Continue until all the seafood is done. 
  14. Now do the veg bits.
  15. Fry the veg for about 3 minutes. 
  16. Set aside on kitchen roll to drain.
  17. Quickly then again we just like to throw all the seafood through a quick fry again, set aside to drain again on kitchen roll.
  18. Serve it up on large serving platter to share.
  19. Garnish with parsley leaves, salt and pepper to season, spring onion and lemon wedges.

This can be served with so many different sauces. Any style of aioli is a winner to be honest.

Our favourite we tried is below

Miso Aioli

  • 2 egg yolks
  • 2 tsp dijon mustard
  • 2 tsp white miso
  • 2 tsp sriracha
  • 2 tsp sherry vinegar
  • 170ml veg oil
  • 1 tbsp lemon juice
  1. In a blender mix together your egg yolks, mustard, miso, , lemon juice, sriracha and vinegar.
  2. Slowly add your oil and continue to mix until it forms a mayo like texture.
  3. Refrigerate until needed.