Fritto Misto di Mare

This keto-friendly Fritto Misto di Mare is light, crisp, and deeply savory, with tender calamari, sweet shrimp, and delicate whitebait under a thin lemony coating. It fries in minutes and is best eaten immediately, hot from the pan with plenty of fresh lemon.

Safety Warning

Fry carefully: wet seafood can cause dangerous oil splatter. Ensure shrimp and whitebait are fully cooked, and avoid cross-contamination from raw seafood.

Nutrition · per serving

605kcal

41gProtein

8gCarbs

45gFat

3gFiber

2 servings

Ingredients

12 items

Pesce e crostacei

calamari, cleaned and sliced into 1 cm rings180 g

raw shrimp, peeled and deveined160 g

whitebait, rinsed and well dried100 g

Condimento leggero

fine sea salt4 g

black pepper1 g

garlic, very finely grated1 small clove (4 g)

lemon zest1 tsp

flat-leaf parsley, finely chopped1 tbsp (4 g)

Rivestimento keto

almond flour35 g

grated Parmesan20 g

Per friggere e servire

light olive oil500 ml

lemon, cut into wedges1 small lemon (100 g)

Tips

•For the best 15-minute timing, buy seafood already cleaned and shrimp already peeled.
•Use a wide pan so the seafood fries quickly without steaming; work in 2 quick batches if your pan is small.
•Traditional fritto misto often uses wheat flour, but this keto version uses almond flour and Parmesan for a crisp, savory coating with minimal carbs.
•Serve with a simple arugula salad or mayonnaise flavored with lemon and parsley for a fuller meal.

Steps

1
Pat the calamari, shrimp, and whitebait extremely dry with paper towels; dryness is essential for crisp frying and to prevent oil splatter. Heat the olive oil in a wide, heavy pan to 180°C.
180 g calamari, cleaned and sliced into 1 cm rings160 g raw shrimp, peeled and deveined100 g whitebait, rinsed and well dried500 ml light olive oil
2
In a shallow bowl, mix the salt, pepper, grated garlic, lemon zest, parsley, almond flour, and Parmesan. Toss the calamari, shrimp, and whitebait in the mixture until lightly and evenly coated; shake off excess so the coating stays delicate rather than heavy.
4 g fine sea salt1 g black pepper1 small clove (4 g) garlic, very finely grated1 tsp lemon zest1 tbsp (4 g) flat-leaf parsley, finely chopped35 g almond flour20 g grated Parmesan180 g calamari, cleaned and sliced into 1 cm rings160 g raw shrimp, peeled and deveined100 g whitebait, rinsed and well dried
3
Fry the whitebait first for 1 1/2 to 2 minutes until lightly golden and crisp. Lift out with a spider or slotted spoon and drain briefly on a rack or paper towels. Keep the oil between 175 and 180°C.
100 g whitebait, rinsed and well dried500 ml light olive oil
4
Fry the calamari for 1 1/2 to 2 minutes until just opaque and pale golden; overcooking will make it tough. Remove and drain.
180 g calamari, cleaned and sliced into 1 cm rings500 ml light olive oil
5
Fry the shrimp for 2 minutes until curled, firm, and just cooked through with a light golden crust. Remove and drain. While still hot, taste and add a tiny extra pinch of salt only if needed.
160 g raw shrimp, peeled and deveined500 ml light olive oil
6
Pile the fried seafood onto a warm serving plate, mixing the different pieces together. Serve immediately with lemon wedges for squeezing over at the table.
180 g calamari, cleaned and sliced into 1 cm rings160 g raw shrimp, peeled and deveined100 g whitebait, rinsed and well dried1 small lemon (100 g) lemon, cut into wedges

Origin & History

Fritto misto di mare is a beloved seafood fry found along many Italian coastal regions, especially in the south and along the Adriatic. It celebrates the day’s catch with quick frying and minimal seasoning so the natural sweetness of the seafood stays front and center.

italian seafood keto fried calamari shrimp quick-dinner

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Steps

Pat the calamari, shrimp, and whitebait extremely dry with paper towels; dryness is essential for crisp frying and to prevent oil splatter. Heat the olive oil in a wide, heavy pan to 180°C.

180 g calamari, cleaned and sliced into 1 cm rings160 g raw shrimp, peeled and deveined100 g whitebait, rinsed and well dried500 ml light olive oil

In a shallow bowl, mix the salt, pepper, grated garlic, lemon zest, parsley, almond flour, and Parmesan. Toss the calamari, shrimp, and whitebait in the mixture until lightly and evenly coated; shake off excess so the coating stays delicate rather than heavy.

4 g fine sea salt1 g black pepper1 small clove (4 g) garlic, very finely grated1 tsp lemon zest1 tbsp (4 g) flat-leaf parsley, finely chopped35 g almond flour20 g grated Parmesan180 g calamari, cleaned and sliced into 1 cm rings160 g raw shrimp, peeled and deveined100 g whitebait, rinsed and well dried

Fry the whitebait first for 1 1/2 to 2 minutes until lightly golden and crisp. Lift out with a spider or slotted spoon and drain briefly on a rack or paper towels. Keep the oil between 175 and 180°C.

100 g whitebait, rinsed and well dried500 ml light olive oil

Fry the calamari for 1 1/2 to 2 minutes until just opaque and pale golden; overcooking will make it tough. Remove and drain.

180 g calamari, cleaned and sliced into 1 cm rings500 ml light olive oil

Fry the shrimp for 2 minutes until curled, firm, and just cooked through with a light golden crust. Remove and drain. While still hot, taste and add a tiny extra pinch of salt only if needed.

160 g raw shrimp, peeled and deveined500 ml light olive oil

Pile the fried seafood onto a warm serving plate, mixing the different pieces together. Serve immediately with lemon wedges for squeezing over at the table.

180 g calamari, cleaned and sliced into 1 cm rings160 g raw shrimp, peeled and deveined100 g whitebait, rinsed and well dried1 small lemon (100 g) lemon, cut into wedges