Step-by-Step Instructions

Prepare the Seafood:

Rinse the seafood under cold water and pat dry with paper towels. If using large shrimp, peel and devein them. For calamari, slice into rings. Season with salt and pepper.

Make the Batter:

In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt.

Gradually add the cold sparkling water or beer, whisking until you achieve a smooth, thick batter. Let it sit for about 10 minutes to rest; this will help create a light and airy texture.

Heat the Oil:

In a deep frying pan or deep fryer, heat the vegetable oil to 350°F (175°C). Use enough oil to submerge the seafood completely.

Batter and Fry:

Dip each piece of seafood into the batter, allowing any excess to drip off.

Carefully lower the battered seafood into the hot oil, working in batches to avoid overcrowding.

Fry until golden brown, about 3-4 minutes for shrimp and calamari, and 2-3 minutes for small fish. Use a slotted spoon to remove the seafood and drain on paper towels.

Serve:

Arrange the fried seafood on a serving platter and serve immediately with lemon wedges for squeezing over the top.

Variations

Vegetarian Option: Replace seafood with vegetables like zucchini, eggplant, or artichoke hearts for a delightful vegetable frittura.

Spiced Up: Add cayenne pepper to the batter for a kick or experiment with Italian herbs like oregano and thyme.