📝 About This Recipe
Transport yourself to the bustling docks of Mergellina with this iconic 'Cuoppo,' a quintessential Neapolitan street food tradition served in a brown paper cone. This medley of impeccably fried seafood features a delicate, crispy semolina crust that yields to succulent, briny treasures from the Mediterranean. It is a celebration of simplicity and freshness, designed to be eaten with your hands while strolling through the sun-drenched streets of Naples.
🥗 Ingredients
The Seafood Selection
- 500 grams Small Squid (Calamaretti) (cleaned and cut into rings, tentacles kept whole)
- 300 grams Shrimp (Gamberi) (peeled and deveined, tails left on)
- 200 grams Fresh Anchovies or Sardines (cleaned, heads removed, and butterflied)
- 150 grams Small Whitebait or Smelt (rinsed and patted very dry)
The Coating and Frying
- 2 cups Semolina Flour (Semola Rimacinata) (provides the signature crunch)
- 1/2 cup All-purpose Flour (to lighten the coating)
- 2 teaspoons Fine Sea Salt (plus extra for finishing)
- 1.5 liters Peanut Oil or Sunflower Oil (for deep frying)
- 1 teaspoon Black Pepper (freshly cracked)
For Serving
- 2 pieces Lemons (cut into thick wedges)
- 1 bunch Fresh Parsley (for garnish)
- 4 sheets Brown Kraft Paper (to roll into cones)
👨🍳 Instructions
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1
Begin by meticulously cleaning your seafood. Ensure the squid rings and shrimp are patted bone-dry with paper towels; any residual moisture will cause the oil to splatter and the coating to become soggy.
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2
In a large, wide bowl, whisk together the semolina flour, all-purpose flour, sea salt, and cracked black pepper until thoroughly combined.
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3
Pour the frying oil into a deep heavy-bottomed pot or a deep fryer. Heat the oil to 180°C (350°F). Use a candy or deep-fry thermometer to ensure accuracy.
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4
While the oil heats, prepare your 'cuoppi' (cones). Roll the brown kraft paper into tight cones and secure them with a staple or a small piece of food-safe tape.
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5
Work in small batches to avoid crowding. Start with the squid: toss the rings and tentacles in the flour mixture, ensuring every crevice is coated.
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6
Place the floured squid in a fine-mesh sieve and shake vigorously to remove all excess flour. You want a thin, translucent veil of flour, not a thick paste.
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7
Carefully lower the squid into the hot oil. Fry for 2-3 minutes until they are a pale golden color and crisp. Do not overcook or they will become rubbery.
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8
Use a slotted spoon or spider skimmer to remove the squid and drain them on a wire rack set over a baking sheet (this keeps them crispier than paper towels).
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9
Repeat the dredging and shaking process with the shrimp. Fry for 2 minutes until pink and the shells are crunchy.
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10
Next, fry the anchovies and whitebait. These small fish cook very quickly, usually requiring only 60-90 seconds to become perfectly crisp.
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11
Once all the seafood is fried, place it all in a large dry bowl, sprinkle with a final pinch of sea salt, and toss gently to distribute.
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12
Fill each paper cone to the brim with the mixed seafood, tucking a couple of lemon wedges and a sprig of parsley into the side of each cone.
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13
Serve immediately while steaming hot, instructing your guests to squeeze the lemon over the top just before the first bite.
💡 Chef's Tips
Always use a high-smoke point oil like peanut oil to ensure the seafood fries cleanly without a burnt aftertaste. The secret to the Neapolitan crunch is the semolina flour; its coarse texture creates a barrier that prevents the seafood from absorbing too much oil. Never salt the seafood before frying, as salt draws out moisture and will make the batter fall off. Keep the fried batches in a warm oven (around 90°C/200°F) on a wire rack if you are serving a large group, but the Cuoppo is best enjoyed seconds after leaving the oil.
🍽️ Serving Suggestions
Pair with a crisp, ice-cold glass of Falanghina or Greco di Tufo white wine to cut through the richness of the fry. A chilled Peroni or a local Italian craft lager is the traditional street-side accompaniment. Serve alongside a small bowl of spicy 'Arrabbiata' sauce if you prefer a dip, though purists stick to lemon juice. Follow the meal with a shot of chilled Limoncello from the Amalfi coast to cleanse the palate.