Teresa's Recipes
Frittura Di Paranza
Frittura di Paranza is a delectable Italian seafood medley that embodies the vibrant flavors of Southern Italy’s coastline. This exquisite dish features a variety of small fish, succulent shrimp, and tender squid, all lightly battered and fried to a golden perfection. Each bite offers a delightful crunch, harmonizing with the briny essence of the sea, making it a true Mediterranean marvel. Traditionally served with zesty lemon wedges, this dish not only tantalizes the taste buds but also evokes the charm of coastal fishing villages where local fishermen set sail in their paranza boats. Whether enjoyed as an appetizer or a main course, Frittura di Paranza is a celebration of freshness and culinary artistry that brings a taste of Italy to your table.
Ingredients
- for frying Vegetable oil
- for serving Lemon wedges
- to taste Salt
- 1 cup All-purpose flour
- 1 pound, cleaned and deveined Shrimp
- 1 pound, cleaned and cut into rings Squid
- 1 pound, cleaned Mixed small fish (such as anchovies or smelt)
Dietary Notes
- Servings: 4
- Dish Type: Appetizer/Main Course
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 450
- Fat: 25g
- Carbs: 35g
- Protein: 30g
- Sodium: 500mg
- Sugar: 1g
Instructions
- Begin by preparing the seafood: clean the small fish by removing the heads and innards, leaving the tails intact. Clean the squid by removing the quill and cutting it into rings. Rinse the shrimp and pat dry.
- In a large, deep pan, heat enough vegetable oil to cover the bottom by about 1 inch. Heat the oil to 350°F (175°C) — use a kitchen thermometer to check the temperature, as this is crucial for achieving the perfect crispy texture.
- Place the flour in a shallow dish. Dredge each piece of seafood in the flour, ensuring an even coating while shaking off any excess flour.
- Once the oil is hot, carefully add the seafood in small batches to avoid overcrowding the pan. Fry each batch for about 2-3 minutes on each side or until the seafood is golden brown and crispy.
- Using a slotted spoon, remove the fried seafood from the oil and place it on paper towels to drain excess oil.
- Season the hot seafood generously with salt to enhance its flavor while still hot.
- Serve immediately, accompanied by fresh lemon wedges for squeezing over the crispy seafood.
- For an added touch, consider pairing with a garlic and parsley dipping sauce by mixing minced garlic, chopped fresh parsley, olive oil, and a splash of lemon juice.
Tips
- For an extra flavor kick, consider adding a sprinkle of paprika or cayenne pepper to the flour mixture.
- If you enjoy a bit of zest, mix some lemon zest into the flour before dredging the seafood.
- Pair with a simple garlic aioli or a tangy marinara sauce for dipping.