A crisp, golden mix of seafood and vegetables that brings the flavors of the Italian seaside straight to your table.

STEP 1

In a large bowl, combine the 00 flour and semolina flour. Toss the zucchini strips in the flour mixture until evenly coated.

STEP 2

Heat sunflower oil in a large, wide pan over medium-high heat. Fry the zucchini strips until golden and crispy. Remove and drain on paper towels.

STEP 3

Clean and cut the calamari into rings, peel and clean the shrimp (keeping them whole), and cut the cod into cubes.

STEP 4

Toss all the seafood in the same flour and semolina mixture until lightly coated. Shake off any excess flour.

STEP 5

Fry the seafood in batches until golden and crispy, a few minutes per batch, making sure not to overcrowd the pan. Remove and drain on paper towels.

STEP 6

Arrange the fritto misto on a serving platter. Sprinkle lightly with salt. 

Serve immediately with fresh lemon wedges for squeezing, and enjoy with a chilled glass of Gratsi Rosé. Buon Appetito!