Frittura di Pesce: A Delightful Italian Seafood Fry

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Frittura di Pesce

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed: Large mixing bowl, whisk, deep frying pan or deep fryer, slotted spoon, paper towels, and a serving platter.

Ingredients

  

• Ingredients
• For the Seafood:
• 1 lb 450 g mixed seafood (such as shrimp, calamari, small fish like sardines, and white fish fillets)
• Salt and pepper to taste
• Lemon wedges for serving
• For the Batter:
• 1 cup 120 g all-purpose flour
• 1/2 cup 60 g cornstarch (for extra crispiness)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup 240 ml sparkling water or beer (cold)
• Optional: spices like paprika or garlic powder for extra flavor
• For Frying:
• Vegetable oil such as canola or peanut oil

Instructions

 

• Step-by-Step Instructions
• Prepare the Seafood:
• Rinse the seafood under cold water and pat dry with paper towels. If using large shrimp, peel and devein them. For calamari, slice into rings. Season with salt and pepper.
• Make the Batter:
• In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt.
• Gradually add the cold sparkling water or beer, whisking until you achieve a smooth, thick batter. Let it sit for about 10 minutes to rest; this will help create a light and airy texture.
• Heat the Oil:
• In a deep frying pan or deep fryer, heat the vegetable oil to 350°F (175°C). Use enough oil to submerge the seafood completely.
• Batter and Fry:
• Dip each piece of seafood into the batter, allowing any excess to drip off.
• Carefully lower the battered seafood into the hot oil, working in batches to avoid overcrowding.
• Fry until golden brown, about 3-4 minutes for shrimp and calamari, and 2-3 minutes for small fish. Use a slotted spoon to remove the seafood and drain on paper towels.
• Serve:
• Arrange the fried seafood on a serving platter and serve immediately with lemon wedges for squeezing over the top.
• Variations
• Vegetarian Option: Replace seafood with vegetables like zucchini, eggplant, or artichoke hearts for a delightful vegetable frittura.
• Spiced Up: Add cayenne pepper to the batter for a kick or experiment with Italian herbs like oregano and thyme.

If you’ve ever dined by the seaside in Italy, you’ve likely enjoyed Frittura di Pesce, a delightful mix of fried seafood that’s crisp, golden, and full of flavor. This dish celebrates the freshness of the ocean and is a fantastic way to enjoy a variety of fish and shellfish, all lightly battered and fried to perfection. From my own personal experience, it’s one of those recipes that impresses guests while being surprisingly easy to make at home. Let me show you how I make this delicious dish.

What to Expect

When making Frittura di Pesce, expect a satisfying crunch from the batter that contrasts beautifully with the tender seafood inside. The dish is best enjoyed fresh and hot, bringing the taste of the Italian coastline right to your table.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10-15 minutes
• Time to Stand: 10 minutes (for resting the batter)
• Total Time: 40-45 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories: Approximately 350-400 per serving
• Cost of Ingredients: $30-40 (may vary based on seafood selection)
• Cuisine: Italian
• Course: Main dish or appetizer
• Equipment Needed: Large mixing bowl, whisk, deep frying pan or deep fryer, slotted spoon, paper towels, and a serving platter.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Frittura di Pesce   now.

Ingredients

For the Seafood:

• 1 lb (450 g) mixed seafood (such as shrimp, calamari, small fish like sardines, and white fish fillets)
• Salt and pepper to taste
• Lemon wedges for serving

For the Batter:

• 1 cup (120 g) all-purpose flour
• 1/2 cup (60 g) cornstarch (for extra crispiness)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (240 ml) sparkling water or beer (cold)
• Optional: spices like paprika or garlic powder for extra flavor

For Frying:

• Vegetable oil (such as canola or peanut oil)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Frittura di Pesce   now.

Step-by-Step Instructions

1. Prepare the Seafood:
   • Rinse the seafood under cold water and pat dry with paper towels. If using large shrimp, peel and devein them. For calamari, slice into rings. Season with salt and pepper.
2. Make the Batter:
   • In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt.
   • Gradually add the cold sparkling water or beer, whisking until you achieve a smooth, thick batter. Let it sit for about 10 minutes to rest; this will help create a light and airy texture.
3. Heat the Oil:
   • In a deep frying pan or deep fryer, heat the vegetable oil to 350°F (175°C). Use enough oil to submerge the seafood completely.
4. Batter and Fry:
   • Dip each piece of seafood into the batter, allowing any excess to drip off.
   • Carefully lower the battered seafood into the hot oil, working in batches to avoid overcrowding.
   • Fry until golden brown, about 3-4 minutes for shrimp and calamari, and 2-3 minutes for small fish. Use a slotted spoon to remove the seafood and drain on paper towels.
5. Serve:
   • Arrange the fried seafood on a serving platter and serve immediately with lemon wedges for squeezing over the top.

Variations

• Vegetarian Option: Replace seafood with vegetables like zucchini, eggplant, or artichoke hearts for a delightful vegetable frittura.
• Spiced Up: Add cayenne pepper to the batter for a kick or experiment with Italian herbs like oregano and thyme.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Frittura di Pesce   now.

Tips and Substitutions

• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend or almond flour.
• Dairy-Free: The recipe is naturally dairy-free, but ensure the beer or sparkling water you choose meets your dietary needs.
• Oil Temperature: Make sure the oil is hot enough before adding the seafood to ensure a crispy coating. A kitchen thermometer is handy for this.

Nutritional Information Per Serving

• Calories: Approximately 350-400
• Protein: 20 g
• Fat: 18 g
• Carbohydrates: 30 g
• Fiber: 1 g

Final Thoughts

I hope this guide has made making Frittura di Pesce seem a little less daunting! Have you tried it before? Please, be honest and let me know in the comments below. I love to hear feedback from a real person like you, so please, leave your honest comment. Enjoy your culinary journey into Italian cuisine!