Fried seafood (Fristo Misto Di Mare)

By Michael Bonacini
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  • 1 cup (240 milliliters) flour
  • 1/2 cup (120 milliliters) cornstarch
  • 1.4 kilograms mixed seafood (shrimp, squid tentacles and rings, scallops)
  • 6 sage leaves
  • 1 cup (240 milliliters) white wine
  • Vegetable oil, for deep frying
  • Coarse sea salt, for sprinkling
  • 2 tablespoons (30 milliliters) unsalted butter
  • 1 lemon, cut into wedges, for serving


  1. Mix together flour and cornstarch.
  2. Add seafood to a bowl, the pour over white wine. Toss to coat. Working in small batches, add seafood and sage leaves to the flour mixture and toss to coat.
  3. Add oil to a deep-sided pot and heat to 375 F (190 C). Add seafood a few at a time and cook until golden and crispy. Remove to a paper towel-lined plate using a slotted spoon.
  4. Sprinkle with sea salt. Serve with lemon wedges.


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