Ingredients:

  • 1 pound (450g) calamari, cleaned and cut into rings
  • 1 pound (450g) medium shrimp, peeled and deveined (tails optional)
  • 1/2 pound (225g) whitebait or smelts, cleaned (optional)
  • 1/2 pound (225g) scallops, patted dry (small bay scallops are ideal)
  • 1 lemon, cut into wedges, for serving
  • 1 cup (120g) all-purpose flour (plus extra for dusting), unbleached
  • 1/2 cup (60g) cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup (240ml) ice-cold sparkling water or seltzer
  • 4 cups (approximately 1 liter) vegetable oil or peanut oil, for frying

Instructions:

  1. Pat seafood dry with paper towels. This is crucial for crispy results!
  2. In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper.
  3. Gradually whisk in the ice-cold sparkling water until just combined. Avoid over-mixing; a few lumps are okay. Chill the batter for 30 minutes.
  4. Heat vegetable or peanut oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer to monitor the temperature.
  5. Working in batches, lightly dredge the seafood in extra flour, then dip it into the chilled batter, ensuring it's evenly coated.
  6. Carefully drop the battered seafood into the hot oil, being careful not to overcrowd the fryer. Fry for 2-3 minutes, or until golden brown and crispy.
  7. Remove the fried seafood with a slotted spoon or spider and transfer to a plate lined with paper towels to drain excess oil.
  8. Serve hot frito misto with lemon wedges for squeezing.