Frittura Mista | Crispy Italian Seafood Fry

A coastal Italian classic — this light and crispy mix of prawns and calamari is simple, delicious, and absolutely irresistible. Perfectly seasoned with semolina flour, fried to golden perfection, and served with lemon and a chilled glass of white wine.

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About This Dish

Frittura Mista is one of Italy’s most beloved seaside dishes — a quick, golden seafood fry often shared by the sea with family and friends. Made with just a handful of ingredients, it celebrates the natural flavour of the sea: tender calamari, juicy prawns, and a light semolina crunch that’s never greasy. It’s simple, elegant, and purely Italian.

Ingredients (Serves 2)

Calamari (cleaned):	200 g (7 oz)
Prawns (cleaned, trimmed):	150 g (5 oz)
Semolina Flour:	About ½ cup (75 g)
Salt & Pepper:	To taste
Oil for Frying:	As needed (about 2 cups / 500 ml)
Lemon:	1, for serving

How to Make It

Prep Time: 10 mins | Cook Time: 5 mins | Total Time: 15 mins

Step 1: Slice calamari into rings or strips if large; halve tentacles if needed.
Step 2: Trim prawn mustaches and pat seafood completely dry with paper towels.
Step 3: Mix semolina, salt, and pepper in a bowl.
Step 4: Toss calamari and prawns in seasoned semolina until well coated.
Step 5: Fry in hot oil (350°F / 180°C) for 3–5 minutes until golden and crispy.
Step 6: Drain on paper towels, season again, and serve immediately with lemon wedges.

Tucci’s Tips

Dry seafood well before coating — moisture causes sogginess.

Semolina creates a crispier coating than plain flour.

Fry in batches — overcrowding cools the oil and softens the crust.

Variations

Frittura di Paranza: Add small fish like anchovies or whiting for a southern touch.
Herb Twist: Add a pinch of oregano or parsley to the coating for aroma.
Spicy Kick: Serve with chili aioli or lemon mixed with chili flakes.

Did You Know?

Historical Fact: Frittura Mista was born on the Amalfi Coast and in Naples, where fishermen fried their daily catch right by the docks using semolina to make it light and crisp.

Fun Fact: The famous “cuoppo” — a paper cone filled with fried seafood — is a street food symbol of Neapolitan seaside life.

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Did you try this crispy seafood fry? Share your Frittura Mista on Instagram or TikTok and tag @cooking.with.tucci — I’d love to see your version!

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Storage & Thank You

Frittura Mista is best eaten immediately. If you have leftovers, reheat in a preheated oven (400°F / 200°C) for 5 minutes to regain crispness.

Can it be frozen? Not recommended — fresh seafood and semolina coating lose their perfect texture when frozen.

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