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Mixed Fish Fry

Fritto Misto di Pesce


Fritto misto di pesce, a dish composed of several types of fish, clams, shrimp, squid, and smelts, was always the last dish to be served on Christmas Eve. Any firm fish, however, is well suited to this cooking method. To make a successful fritto misto remember the cardinal rules: Maintain the cooking oil at a constant temperature to ensure even browning, and fry pieces of fish or shellfish of the same size together to ensure even cooking.


Vegetable oil for deep-frying

About 1 cup King Arthur™ Unbleached, All-Purpose Flour

Fine sea salt to taste

3 pounds assorted firm fish fillets and shellfish, fish cut into uniform pieces

Lemon wedges


In a deep-fryer or large heavy pot, heat the oil to 375ºF.

Mix the flour and salt on a plate. Dredge the fish and shellfish in the flour, shaking off the excess. Fry in batches until golden brown, and remove to brown paper to drain.

Place the fish and shellfish on a platter, sprinkle with salt, and squeeze the lemon wedges over. Serve immediately.

This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company Inc., in 1995.


  1. donna's avatar


    do you ever have any squid recipes?
  2. Dan Pagano's avatar

    Dan Pagano

    Dear Mary Ann,
    I enjoy your show very much and watch every episode. I am a Pharmacist and I love to cook. Because I translate Italian recipes, I made this website (above), you might be interested in seeing it.
    Mile Grazie
    Dan Pagano

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