Fritto misto
The quick version with the Japanese Nissin Welna mix: crispy even after cooling.
Instructions
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Drying the seafood
Thaw the seafood cocktail in the fridge, 6-8 hr. Alternatively, for faster thawing, keep the sealed bag in cold water for 30-40 min or, even quicker, under running cold water for 15-20 min. Drain and pat each piece with paper towel until dry to the touch. The critical step: moisture ruins the crust and makes the oil spatter.
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Heat the oil
Heat the sunflower oil to 180°C in a deep saucepan. Test without a thermometer: a drop of batter should sink a little and rise immediately to the surface, sizzling.
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Batter from the mix
Put the Nissin Welna tempura mix in a bowl, pour in the very cold water and mix briefly, 10-15 seconds. Small lumps are welcome. Consistency: a thin cream that runs off a fork.
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Fry in batches ⏱ 2 min 30 sec
Dust the pieces with dry tempura mix, shake off the excess, dip them in the batter and lower them into the oil in small batches. Fry 2-3 minutes, until the crust is light golden. Tempura shouldn't turn dark brown. If using anchovies, batter and fry them the same way, 2-3 minutes, until golden.
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Drain and serve
Lift onto a metal rack (not straight onto paper, they'll steam underneath). Let the oil come back to 180°C between batches. Serve immediately with lemon slices. If using anchovies, batter and fry them the same way, 2-3 minutes, until golden.
Good to know
The Nissin ratio: 100 g mix to 160 ml water. Don't add egg or salt. The mix already contains them. The colder the water, the airier the crust. Don't overmix the batter and don't make it in advance. Make it right before frying. For a quick sauce: soy sauce + a little mirin + warm water, or just lemon and salt.
Frequently asked questions
What is fritto misto?
It is an Italian dish of seafood fried in a thin crust. Our version uses a seafood cocktail and the Japanese Nissin Welna mix, which stays crispy even after cooling.
What is the correct tempura batter ratio?
100 g Nissin mix to 160 ml water, so 200 g to 320 ml for the whole recipe. Don't add egg or salt, the mix already contains them.
Why doesn't my tempura come out crispy?
Usually because of moisture or an overmixed batter. Pat the seafood dry to the touch and mix the batter only 10 to 15 seconds, small lumps and all.
What temperature do I fry tempura at?
At 180°C, in small batches, 2 to 3 minutes, until the crust is light golden. Let the oil return to 180°C between batches and drain the pieces on a metal rack.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Fritto misto
Fritto misto
The quick version with the Japanese Nissin Welna mix: crispy even after cooling.
Notes
The Nissin ratio: 100 g mix to 160 ml water. Don't add egg or salt. The mix already contains them. The colder the water, the airier the crust. Don't overmix the batter and don't make it in advance. Make it right before frying. For a quick sauce: soy sauce + a little mirin + warm water, or just lemon and salt.
