Prawn & Calamari Fritti

Prawn & Calamari Fritti

If you are looking for a show stopping crowd pleaser this festive season, here’s my Italian Fritto Misto, with crispy calamari and juicy prawns. Just add a squeeze of lemon and serve!

Recipe by Silvia Colloca!


  • 12 green prawns, peeled (tails intact), deveined
  • 3 small calamari tubes, thinly sliced
  • 200 g 00 flour
  • 150 ml ice-cold sparkling water
  • salt flakes and freshly ground black pepper
  • vegetable oil for for deep-frying


1. Mix the flour and sparkling water in a large bowl until a runny batter forms, then season with salt and pepper.

2. Half fill a large heavy-based frying pan with the vegetable oil and heat over medium–high heat to 180°C or until a cube of bread browns in 15 seconds. Line a large plate with paper towel.

3. Dredge the prawns and calamari in the batter, then shake off the excess. Working in batches, deep-fry them, turning them over to ensure even cooking, for 1–2 minutes or until golden brown and crunchy. Lift them out with a slotted spoon and drain on the paper towel.

4. Arrange on a platter and season with salt and pepper. Place on a platter and Set aside

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