Frittura Di Paranza

Ingredients

Vegetable oil

for frying

Lemon wedges

for serving

Salt

to taste

All-purpose flour

1 cup

Shrimp

1 pound, cleaned and deveined

Squid

1 pound, cleaned and cut into rings

Mixed small fish (such as anchovies or smelt)

1 pound, cleaned

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Using a slotted spoon, remove the fried seafood from the oil and place it on paper towels to drain excess oil.
6. Season the hot seafood generously with salt to enhance its flavor while still hot.
7. Serve immediately, accompanied by fresh lemon wedges for squeezing over the crispy seafood.
8. 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.