Fritto Misto

Fritto misto (mixed fry) is Italy's great frying tradition—a platter of diverse ingredients (seafood, vegetables, meats, or a combination) coated in a light batter or simple flour-and-egg and deep-fried to golden, shattering crispness, served immediately with lemon. The concept is pan-Italian but takes radically different forms by region: fritto misto di mare (seafood) in coastal regions features tiny fish, shrimp, squid rings, and soft-shell crab; the Piemontese fritto misto is a baroque extravaganza that includes sweetbreads, brains, liver, sausage, semolina pudding, amaretti, and apple slices all fried together; the Neapolitan frittura includes crocchè (potato croquettes), arancini, mozzarella in carrozza, and zucchini flowers. The unifying principle across all versions is the quality of the frying: the oil must be clean, plentiful, and at the right temperature (170-180°C); the coating must be light enough not to mask the ingredient; and everything must be served immediately—fritto misto waits for no one. The Neapolitan/southern batter is typically a light flour-and-water or flour-and-egg mixture; the northern approach often uses no batter at all, just seasoned flour for a crispier, more delicate crust; the Japanese-influenced modern approach uses ice-cold sparkling water for an ultra-light tempura-like coating. The quality of fritto misto is the most reliable test of a restaurant's kitchen: it requires skill, timing, and commitment to serving food the instant it's ready.

• Japanese tempura (light batter frying)
• Spanish fritura (Andalusian mixed fry)
• Turkish kızartma (mixed fried appetisers)
• British fish and chips (batter-fried seafood)