Fritto Misto of Calamari, Lemon and Scallops!

This popular seafood antipasti is an Italian dish that literally means “fried mixture”. In this case I used calamari and scallops, but you could also add any other seafood you like. The most important thing is to get your oil hot, never overcook your fish, and keep your breading nice and light.

That’s why I love using this recipe because it’s made with cornstarch to bread the fish, using cornstarch gives it such a nice light flavor and the taste of the fish is not buried by gobs of breading.

I adapted the recipe a little by adding slice jalapeño for spice, some green beans for color and crunch along with lemon slices.

Frito Misto is a common dish served on Christmas Eve for The Feast of the Seven Fishes. The feast is an Italian American tradition where at least seven seafood dishes are served, all over you will see family’s preparing and cooking for this traditional feast.

It’s quite special to see how certain foods and traditions connect us all with fond memories and feelings that stay with us throughout our entire lives, no matter what nationality or culture we are a part of.

Buon Appetito!
Fritto Misto of Calamari, Lemon and Scallops!
  • 1 lb. calamari, cleaned and drained and patted dry
  • ½ lb. sea scallops cut in half across the equator
  • 2 lemons, sliced one for frying and the other for garnish
  • Sliced jalapeño and green beans (optional)
  • 2 cups cornstarch
  • 1 tablespoon salt
  • salt and pepper to taste
  • oil for frying
  1. Heat oil 360 - 375
  2. In a wide rimmed bowl mix half of the calamari and half of the scallops and half of the lemon slices and half of the optional jalapeño and green beans.
  3. Sprinkle with 1 cup of the cornstarch mixed with salt.
  4. Toss with hands and coat everything, tapping off excess.
  5. Place in hot oil and fry til golden brown, drain on paper towels.
  6. Repeat with remaining seafood, veg and lemon slices same as before with remaining 1 cup of cornstarch mixture.
  7. Fry up and drain the same way.
  8. Serve hot with warm marinara on the side.