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Fritto misto with gremolata recipe

Fritto misto with gremolata recipe

16 ratings

See method

  • Serves 4
  • 10mins to cook
  • 293 calories / serving
  • Dairy-free


  • small bunch flat leaf parsley, finely chopped
  • zest 1 lemon
  • ½tsp garlic , finely chopped

For the fritto misto

  • 75g (3oz) plain flour
  • ¼tsp cayenne pepper
  • 250g cod fillet, bones removed and cut into bite sized pieces
  • 230g mixed seafood
  • 6tbsp olive oil
  • good quality mayo to serve
If you don't have cod, try using another white fish

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    3g 13%
  • Sugars

    0g 0%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 14.2g Protein 18.5g Fibre 1g


  1. To make the gremolata, mix all of the ingredients together and set aside. For the fritto misto, put the plain flour, cayenne pepper and some seasoning on a plate and mix well. Dry the fish and seafood really well with kitchen towel then in batches, dust with the seasoned flour, transfer to a sieve and shake off any excess flour.
  2. Heat a little of the oil in a large non stick frying pan, when the oil is hot cook the fish for a few minutes until golden and crisp, sprinkle with a little salt then keep warm whilst you cook the rest of the seafood. Don't over crowd the pan and make sure your oil is hot so that the end result isn't soggy! Serve the fritto misto with gremolata sprinkled on top and a dollop of mayo.

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