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Best Easy Frittura di Paranza Recipe

Name: Best Easy Frittura di Paranza Recipe
Total time: 30 min
Yield: 180 g
Ingredients: small whole fish (anchovies, smelt, or sardines, cleaned) 1 lb; small squid (cleaned and cut into rings) 10 oz; peeled shrimp 8 oz; all-purpose flour 1 cup; cornstarch 3 tbsp; lemon (cut into wedges) 1 piece; neutral oil (for frying) 3 cups; fine sea salt 1 tsp; black pepper 0.5 tsp

A mixed fry of tiny fish and seafood — Italy's seaside family tradition. This high protein mediterranean dish is a fresh, festive treat best enjoyed immediately with lemon.

Cook 30 min Difficulty NORMAL 340 kcal

#mediterranean #high protein

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Ingredients

Main ingredients

small whole fish (anchovies, smelt, or sardines, cleaned) 1 lb
small squid (cleaned and cut into rings) 10 oz
peeled shrimp 8 oz
all-purpose flour 1 cup
cornstarch 3 tbsp
lemon (cut into wedges) 1 piece
neutral oil (for frying) 3 cups

Seasonings/Sauce

fine sea salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 24 g 28%

Protein 27 g 32%

Fat 13 g 40%

Serving size 180g

Cooking steps

1

Pat all fish, squid, and shrimp very dry with paper towels. This prevents splattering and promotes crispness.
2

In a large bowl, combine all-purpose flour and cornstarch. Toss the seafood and small fish in batches to coat well, shaking off any excess.
3

Heat neutral oil in a deep, heavy pan to 350°F (180°C). Use a thermometer for precise control.
4

Fry seafood in small batches, around 2–3 minutes per batch, until just golden and crisp. Do not overcrowd the pan to maintain oil temperature.
5

Transfer fry to a wire rack or paper-lined plate. Season with sea salt immediately. Serve hot with black pepper and lemon wedges.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The key ingredient in this Frittura di Paranza recipe is the selection of tiny whole fish, such as anchovies, smelt, or sardines, along with squid and shrimp. These fresh, small seafood pieces are essential for achieving the signature light, crisp, and flavorful fry that defines this classic Italian seaside dish.

Q. How do I ensure the seafood stays crispy?

To maximize crispiness, make sure to pat the seafood thoroughly dry before dredging, coat evenly in the flour-cornstarch mix, and fry at a steady 350°F in small batches. This prevents steaming and keeps the coating light and crunchy.

Q. What is the ideal frying temperature and timing for perfect texture?

Frying at 350°F (180°C) for just 2–3 minutes per small batch is ideal. Controlling the oil temperature and not overcrowding the pan ensures that the seafood cooks quickly and evenly, resulting in a delicate, crisp exterior without overcooking.

Q. How many calories or nutrients are in a serving?

Each 180g serving of this recipe provides about 340 kcal, with approximately 24g carbohydrates (28% of calories), 27g protein (32%), and 13g fat (40%). This balance makes it a high-protein Mediterranean option that's also festive and fresh.

Best Easy Frittura di Paranza Recipe

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