Frittura di Pesce (Italian Fried Seafood)
By Master Chef Gianluca Deiana Abis
Frittura di Pesce is a beloved Italian dish that showcases the bounty of the Mediterranean Sea. Lightly coated and fried to golden perfection, this seafood medley is a celebration of simplicity and freshness. Traditionally enjoyed as a starter or main course, it is a staple dish along Italy's coastal regions, often served with lemon wedges and paired with a crisp white wine.
Master Chef Gianluca Deiana Abis, inspired by his Sardinian heritage, emphasizes the importance of using the freshest seafood and a delicate touch to achieve an authentic Frittura di Pesce.
History of Frittura di Pesce
Fried seafood has been a culinary tradition in Italy since ancient times, with roots tracing back to the Roman Empire. The abundance of fish in the Mediterranean inspired this simple cooking technique, which preserves the seafood's natural flavors while adding a crisp, golden texture. Each coastal region has its variation, using local catches such as anchovies, squid, shrimp, or small white fish.
In Sardinia, the dish often includes a mix of calamari and prawns, while in Naples, smaller fish like smelts and anchovies are commonly used. Despite regional differences, the focus remains on high-quality ingredients and minimal seasoning to let the seafood shine.
Frittura di Pesce Recipe
Serves: 4Prep Time: 20 minutesCook Time: 10–15 minutes
Ingredients
500 g (1 lb) calamari (squid), cleaned and cut into rings
300 g (10 oz) shrimp or prawns, shells removed but tails left on
200 g (7 oz) small white fish or anchovies, cleaned
150 g (5 oz) flour, for coating (preferably 00 flour)
2 lemons, cut into wedges
Vegetable oil, for frying (e.g., sunflower or peanut oil)
Salt, to taste
Fresh parsley, chopped, for garnish
Instructions
Step 1: Prepare the Seafood
Rinse the calamari, shrimp, and small fish under cold water, then pat them dry with paper towels. This ensures the coating adheres and results in a crispy finish.
Step 2: Heat the Oil
Pour vegetable oil into a deep, heavy-bottomed pan or fryer. Heat the oil to 180°C (350°F). Use a thermometer to maintain the correct frying temperature.
Step 3: Coat the Seafood
Spread the flour onto a large plate or shallow dish.
Lightly coat the seafood in flour, shaking off any excess. This creates a thin, even layer.
Step 4: Fry the Seafood
Fry the seafood in small batches to avoid overcrowding the pan, which can lower the oil temperature.
Fry calamari rings, shrimp, and small fish for 2–3 minutes each, or until golden brown and crispy.
Use a slotted spoon to transfer the fried seafood to a plate lined with paper towels to drain excess oil.
Step 5: Season and Serve
Sprinkle the fried seafood with salt while it’s still hot.
Arrange on a platter, garnish with chopped parsley, and serve with lemon wedges.
Chef’s Tip by Gianluca Deiana Abis
For extra crispiness, mix a pinch of cornstarch into the flour. Additionally, always fry seafood at high heat and in small batches to ensure a light, non-greasy texture.
Serving Suggestions
Pair with a light, zesty salad or sautéed greens.
Enjoy with a chilled glass of Italian white wine, such as Vermentino or Falanghina.
A Coastal Delight
Frittura di Pesce is more than just a dish—it’s a connection to Italy’s coastal lifestyle, where fresh seafood is savored with friends and family. Master Chef Gianluca Deiana Abis invites you to experience this timeless Italian classic, crafted with passion and authenticity.
Comentarios