Fritto Misto di Mare
This keto-friendly Fritto Misto di Mare is light, crisp, and deeply savory, with tender calamari, sweet shrimp, and delicate whitebait under a thin lemony coating. It fries in minutes and is best eaten immediately, hot from the pan with plenty of fresh lemon.
Ingredients
Pesce e crostacei
- 180 gcalamari, cleaned and sliced into 1 cm rings
- 160 graw shrimp, peeled and deveined
- 100 gwhitebait, rinsed and well dried
Condimento leggero
- 4 gfine sea salt
- 1 gblack pepper
- 1 small clove (4 g)garlic, very finely grated
- 1 tsplemon zest
- 1 tbsp (4 g)flat-leaf parsley, finely chopped
Rivestimento keto
- 35 galmond flour
- 20 ggrated Parmesan
Per friggere e servire
- 500 mllight olive oil
- 1 small lemon (100 g)lemon, cut into wedges
Instructions
- 1
Pat the calamari, shrimp, and whitebait extremely dry with paper towels; dryness is essential for crisp frying and to prevent oil splatter. Heat the olive oil in a wide, heavy pan to 180°C.
- 2
In a shallow bowl, mix the salt, pepper, grated garlic, lemon zest, parsley, almond flour, and Parmesan. Toss the calamari, shrimp, and whitebait in the mixture until lightly and evenly coated; shake off excess so the coating stays delicate rather than heavy.
- 3
Fry the whitebait first for 1 1/2 to 2 minutes until lightly golden and crisp. Lift out with a spider or slotted spoon and drain briefly on a rack or paper towels. Keep the oil between 175 and 180°C.
- 4
Fry the calamari for 1 1/2 to 2 minutes until just opaque and pale golden; overcooking will make it tough. Remove and drain.
- 5
Fry the shrimp for 2 minutes until curled, firm, and just cooked through with a light golden crust. Remove and drain. While still hot, taste and add a tiny extra pinch of salt only if needed.
- 6
Pile the fried seafood onto a warm serving plate, mixing the different pieces together. Serve immediately with lemon wedges for squeezing over at the table.
Nutrition per serving
Notes
- •For the best 15-minute timing, buy seafood already cleaned and shrimp already peeled.
- •Use a wide pan so the seafood fries quickly without steaming; work in 2 quick batches if your pan is small.
- •Traditional fritto misto often uses wheat flour, but this keto version uses almond flour and Parmesan for a crisp, savory coating with minimal carbs.
- •Serve with a simple arugula salad or mayonnaise flavored with lemon and parsley for a fuller meal.
Background
Fritto misto di mare is a beloved seafood fry found along many Italian coastal regions, especially in the south and along the Adriatic. It celebrates the day’s catch with quick frying and minimal seasoning so the natural sweetness of the seafood stays front and center.
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