Teresa's Recipes
Cuoppo Di Mare
Cuoppo di Mare, a beloved street food from Naples, is a delightful assortment of deep-fried seafood served in a charming paper cone. Each bite is a crispy morsel of oceanic flavor, enhanced by a light beer batter that gives it a unique and satisfying crunch. Traditionally enjoyed at seaside eateries, this dish captures the essence of Italian coastal cuisine, where the freshest catch meets culinary creativity. Perfect for sharing or savoring solo, Cuoppo di Mare is a celebration of the sea that transports you straight to the vibrant streets of Naples.
Ingredients
- 1 pound, cleaned and prepared Mixed seafood (such as shrimp, squid, and small fish)
- 1 cup All-purpose flour
- 1 cup Beer (lager or pale ale)
- 1 teaspoon, plus more for seasoning Salt
- 1/2 teaspoon Black pepper
- for frying Vegetable oil
- for serving Lemon wedges
- for garnish Fresh parsley, chopped
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 400
- Fat: 20g
- Carbs: 35g
- Protein: 25g
- Sodium: 600mg
- Sugar: 1g
Instructions
- Clean and prepare the mixed seafood by removing shells and ensuring they are ready for frying.
- In a large bowl, whisk together the flour, beer, salt, and black pepper until smooth. The batter should have a slightly thick consistency.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Ensure there is enough oil to fully submerge the seafood.
- Dip each piece of seafood into the batter, making sure it is fully coated.
- Carefully place the battered seafood into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown and crispy.
- Using a slotted spoon, remove the fried seafood and drain on paper towels. Season with additional salt if desired.
- Serve the Cuoppo di Mare hot, garnished with chopped parsley and lemon wedges for squeezing over the seafood.
Tips
- For an extra kick, add a pinch of cayenne pepper to the batter.
- Feel free to mix and match different types of seafood based on your preference and what’s fresh.
- Serving the dish in a paper cone is traditional, but you can also use a small basket lined with parchment paper for a rustic presentation.