Frittura di Paranza
Frittura di Paranza is a classic Italian dish featuring a mix of small, fresh fish lightly floured and fried until golden and crispy. It's a simple yet delicious way to enjoy the delicate flavors of the sea. This recipe focuses on fresh, seasonal catches for the best taste.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain fish and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 800 gmixed small fish, cleaned, gutted, and scaled
- 1 cupsemolina flour
- 4 cupvegetable oil
- 1 tspsea salt, to taste
for serving
- 2 pcslemon, cut into wedges
Equipment
deep fryer · large pan · slotted spoon · paper towels · wire rack · kitchen thermometer
The method
Step by step
- 1
Rinse the mixed small fish under cold running water and pat them thoroughly dry with paper towels. Ensure they are as dry as possible to prevent oil splattering.
About 5 min
Cook’s note: Drying the fish completely is crucial for a crispy result.
- 2
Spread the semolina flour onto a large plate or shallow dish.
- 3
Working in small batches, dredge the fish in the semolina flour, ensuring each piece is lightly and evenly coated. Shake off any excess flour.
About 5 min
Cook’s note: Avoid over-coating the fish; a thin layer is all you need for crispiness.
- 4
Heat the vegetable oil in a large, heavy-bottomed pan or deep fryer to about 175°C (350°F). The oil should be deep enough to submerge the fish.
About 5 min
Cook’s note: Use a kitchen thermometer to ensure the oil is at the correct temperature for best results.
- 5
Carefully add a single layer of floured fish to the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and make the fish soggy.
- 6
Fry the fish for 2-3 minutes per side, or until golden brown and crispy. The exact time will depend on the size of the fish.
About 4 min
- 7
Using a slotted spoon or spider, transfer the fried fish to a wire rack lined with paper towels to drain excess oil.
Cook’s note: Season immediately with sea salt while still hot.
- 8
Repeat the frying process with the remaining fish, ensuring the oil returns to temperature between batches.
About 6 min
- 9
Serve the Frittura di Paranza immediately with fresh lemon wedges for squeezing over.
Keep it good
Frittura di Paranza is best enjoyed fresh; leftovers can be stored in an airtight container in the refrigerator.
Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes until crispy, or in an air fryer.
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