📝 About This Recipe
A true icon of the Italian coastline, Frittura di Paranza is a celebratory medley of small, delicate fish traditionally caught in the 'paranza' trawling nets. This dish captures the essence of a Mediterranean summer, featuring a light, shatteringly crisp semolina crust that protects the sweet, tender flesh of the sea's smallest treasures. Served piping hot with a squeeze of lemon, it is a masterclass in simplicity and the importance of using the freshest catch available.
🥗 Ingredients
The Fresh Catch
- 300 grams Red Mullet (Triglie) (small, cleaned and gutted)
- 250 grams Anchovies (Alici) (fresh, heads removed and gutted)
- 300 grams Cod or Whiting (Merluzzetti) (very small whole fish)
- 200 grams Small Squid (Calamaretti) (cleaned and sliced into rings)
- 200 grams Baby Shrimp (Gamberetti) (whole, shells on for extra flavor)
The Coating and Frying
- 300 grams Semolina Flour (Semola rimacinata) (finely ground for maximum crunch)
- 100 grams All-purpose Flour (mixed with semolina for better adhesion)
- 1.5 liters Peanut Oil or Sunflower Oil (high smoke point is essential)
- 2 teaspoons Fine Sea Salt (to taste, added only after frying)
For Serving
- 2 pieces Lemons (cut into thick wedges)
- 1 bunch Fresh Parsley (for garnish)
👨🍳 Instructions
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1
Begin by thoroughly rinsing all the fish under cold running water. Pat them extremely dry with paper towels; moisture is the enemy of a crispy fry.
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2
If your fishmonger hasn't done so, gut the red mullet and whiting. For the anchovies, pinch the head and pull gently to remove the entrails while keeping the fish whole.
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3
In a large, wide bowl or a clean paper bag, whisk together the semolina flour and all-purpose flour until well combined.
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4
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 thermometer to ensure accuracy.
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5
Working in small batches to avoid overcrowding, toss the larger fish (mullet and whiting) into the flour mixture, coating them thoroughly.
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6
Place the floured fish in a coarse sieve and shake vigorously to remove every bit of excess flour. Only a thin, translucent veil should remain.
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7
Carefully lower the larger fish into the hot oil. Fry for 3-4 minutes until they turn a beautiful golden blonde and feel firm.
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8
Use a slotted spoon or a 'spider' to transfer the fried fish to a tray lined with several layers of absorbent paper towels.
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9
Next, coat and fry the anchovies and squid rings. These are smaller and more delicate, requiring only 2 minutes of frying time.
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10
Finally, toss the baby shrimp in the flour and fry them for 60-90 seconds until pink and crispy.
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11
Check the temperature of the oil between batches; if it drops too low, wait a minute for it to return to 180°C before adding more fish.
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12
While the fish is still steaming hot on the paper towels, sprinkle generously with fine sea salt. Do not salt before frying as it draws out moisture.
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13
Arrange the mixed fried fish on a large platter, ensuring the different varieties are well-distributed for a beautiful presentation.
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14
Garnish with fresh parsley sprigs and plenty of lemon wedges. Serve immediately while the crust is at its peak crunch.
💡 Chef's Tips
Never salt the fish or the flour before frying, as this will result in a soggy coating. Using semolina flour (semola rimacinata) is the secret to the authentic Italian 'crunch' that stays crispy longer than regular flour. Always fry in small batches; adding too much fish at once drops the oil temperature, causing the fish to absorb oil and become greasy. Ensure the fish is bone-dry before dredging in flour to prevent a thick, doughy paste from forming. For the most authentic experience, use a variety of sizes and species to get a range of textures and flavors.
🍽️ Serving Suggestions
Pair with a chilled glass of Falanghina or Vermentino white wine for the perfect coastal acidity. Serve alongside a crisp green salad or 'Insalata di Pomodori' (tomato salad) to cut through the richness of the fry. A side of 'Maionese al Limone' (lemon-infused mayonnaise) makes a wonderful dipping sauce for the squid. Present the fish in paper cones (cartoccio) for a traditional Italian street-food vibe. Finish the meal with a small glass of ice-cold Limoncello to cleanse the palate.