Fritto Misto




500 gr shrimps

500 gr prawns

500 gr squids

3 eggs

“00” Italian flour to taste

Corn flour to taste

Salt to taste

500 ml Santagata olive oil



Dip the shrimps and prawns in the beaten eggs and coat evenly with the corn flour. Dust the squids with the “00” Italian flour. Heat the oil in a large saucepan or wok and deep fry the seafood until crisp and golden, stirring to ensure that the pieces don’t clump together. Drain and arrange on oilabsorbing.

paper to serve. Sprinkle with salt.