📝 About This Recipe
Transport yourself to the sun-drenched coast of Italy with this quintessential seaside classic, a light and golden medley of flash-fried seafood. This dairy-free masterpiece relies on the traditional use of high-quality semolina and sparkling water to create a shatteringly crisp crust that honors the natural sweetness of the ocean. It is a celebration of texture and freshness, served simply with charred lemons and a bright, herbaceous gremolata.
🥗 Ingredients
The Seafood Medley
- 1 lb Large Shrimp (peeled and deveined, tails left on)
- 1/2 lb Calamari (cleaned, bodies cut into 1/2-inch rings, tentacles kept whole)
- 1/2 lb Scallops (bay or sea scallops, tough side muscle removed)
- 1/2 lb Smelt or Whitebait (small whole fish, cleaned)
The Dredge and Fry
- 1 cup All-Purpose Flour
- 1 cup Semolina Flour (fine 'rimacinata' style for extra crunch)
- 1/4 cup Cornstarch (helps ensure a dry, crispy finish)
- 1 teaspoon Sea Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 quart Neutral Oil (Grapeseed or Sunflower oil for high-heat frying)
Garnish and Aromatics
- 2 pieces Lemons (cut into wedges)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Lemon Zest (from one organic lemon)
- 1 pinch Flaky Sea Salt (for the final touch)
👨🍳 Instructions
-
1
Thoroughly pat all the seafood dry using paper towels. Moisture is the enemy of a crisp fry; the drier the seafood, the better the coating will adhere.
-
2
In a large, shallow bowl, whisk together the all-purpose flour, semolina flour, cornstarch, sea salt, and black pepper until well combined.
-
3
Pour the neutral oil into a heavy-bottomed pot or a deep fryer. Heat the oil to 350°F (175°C). Use a candy or oil thermometer to ensure accuracy.
-
4
Working in small batches to avoid crowding, toss a handful of seafood into the flour mixture, ensuring every crevice is coated.
-
5
Place the coated seafood into a fine-mesh sieve and shake vigorously to remove all excess flour. You want a very thin, translucent coating.
-
6
Carefully lower the seafood into the hot oil. Fry the shrimp and calamari for about 2-3 minutes, or until they turn a beautiful pale golden brown.
-
7
Fry the small whole fish (smelt) separately, as they may take an extra minute to become fully crisp.
-
8
Use a slotted spoon or a spider skimmer to remove the seafood from the oil and transfer it immediately to a wire rack set over a baking sheet.
-
9
While the seafood is piping hot, sprinkle generously with flaky sea salt and a bit of the fresh lemon zest.
-
10
Maintain the oil temperature between batches. Allow the oil to return to 350°F before adding the next set of seafood.
-
11
In a small bowl, mix the chopped parsley with any remaining lemon zest to create a simple gremolata.
-
12
Arrange the hot, crispy seafood on a large platter lined with parchment paper or brown butcher paper for an authentic rustic look.
-
13
Garnish with the parsley mixture and serve immediately with plenty of lemon wedges for squeezing.
💡 Chef's Tips
Always use a thermometer to track oil temperature; if the oil is too cool, the seafood will be greasy, and if too hot, it will burn before cooking through. Don't skip the semolina—it provides the signature 'crunch' that standard flour cannot achieve. Never cover the fried seafood once it's cooked, as the steam will trap moisture and make the coating soggy. If you want an even lighter coating, dip the seafood in ice-cold sparkling water just before dredging in the flour. For a spicy kick, add a teaspoon of cayenne pepper or dried oregano to your flour dredge.
🍽️ Serving Suggestions
Serve with a chilled glass of Vermentino or a crisp Prosecco to cut through the richness of the fry. A side of garlicky dairy-free aioli or a spicy marinara sauce makes for perfect dipping. Pair with a simple arugula salad dressed in olive oil and balsamic vinegar for a refreshing contrast. Serve as part of an 'Aperitivo' hour alongside green olives and roasted almonds. For a full meal, follow this with a light dairy-free Spaghetti Aglio e Olio.