"The small fish must be extremely fresh; the bluefish caught on that day. The larger fish, instead, needs a couple of days of aging," says Arrigo Cipriani in "Harry's Bar Venice, The Recipes of Tradition." But after shopping at the market, it's time for frying: here's his original recipe to get it right.

How to prepare an excellent Venetian Fritto Misto? Attention, care, and quality: these form the basis for a recipe with few carefully selected ingredients. A key moment is the selection of the fish, which must be fresh and top quality. Here are the simple steps for a perfectly fried dish, as outlined on the official website ciprianidrinks.com.

Ingredients for 4 people

350g of squid
450g of monkfish cheeks
600g of prawns or shrimp
250g of all-purpose flour
Vegetable oil for frying, as needed
Salt

Method

Wash the fish under running water, clean it, and cut the squid into typical rings.

In a preferably iron skillet or deep fryer, heat the frying oil to 180°C (356°F). This type of oil is best suited for frying fish, as its high smoke point allows the fish to fry without the oil burning.

Dip the fish into the oil once it has reached the temperature. It's necessary, for successful frying, to fry small amounts of fish at a time to prevent the oil temperature from dropping.

It will take a few minutes to achieve the ideal golden brown color for a dry and crispy result. Drain the fish using a slotted spoon and transfer it to paper towels.

Prepare the all-purpose flour for coating in a shallow container. Season the squid rings with salt and coat them in the flour, ensuring it adheres well. Sift off any excess flour using a sieve. Repeat the procedure for the prawns/shrimp and monkfish cheeks. The fish will be ready to be fried.