Neapolitan Mixed Seafood Fry
A Neapolitan mixed seafood fry showcasing tender squid, small fish, and shrimp in a crispy, golden crust. This elegant yet casual dish celebrates the simplicity of fresh catch fried to perfection.
- Total time
- 30 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- ¾ lb whole small white fish (such as smelt or anchovies), cleaned and gutted
- ¾ lb medium squid, cleaned and cut into rings
- ½ lb large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 tsp fine sea salt
- ½ tsp freshly ground black pepper
- 2 cups extra-virgin olive oil, for frying
- 2 whole fresh lemon
- ¼ cup fresh Italian parsley, finely chopped
Instructions
- 1
Prepare all your seafood: pat the whole small fish completely dry inside and out with paper towels — moisture on the surface prevents crisping. Pat the squid rings dry as well, and pat the shrimp dry on both sides. Moisture is the enemy of a golden crust.
- 2
Pour 1 cup of all-purpose flour into a shallow bowl or plate. Add 1 teaspoon of fine sea salt and 0.5 teaspoon of freshly ground black pepper. Stir to combine evenly. This is your seasoning blend.
- 3
Cut 2 fresh lemons into wedges. Finely chop about 0.25 cup of fresh Italian parsley and place in a small bowl. Set both aside for finishing.
- 4
Set a heavy-bottomed 12-inch Dutch oven or deep skillet over medium-high heat. Pour in 2 cups of extra-virgin olive oil and let it heat for 3-4 minutes. Test the temperature by dropping a tiny piece of flour into the oil — it should sizzle immediately and turn golden within 15-20 seconds. The oil should reach 350-375°F on an instant-read thermometer, or you can use the visual test: the oil will shimmer with movement but not smoke.
- 5
Working in batches to avoid crowding (crowded pans lower oil temperature and steam the seafood instead of crisping it), dredge the whole small fish in the seasoned flour, shaking off excess. Carefully place them into the hot oil and fry for 2-3 minutes, turning once halfway through, until they are deep golden and crispy on both sides — they will curl slightly when done. Use a spider skimmer or slotted spoon to turn and retrieve them. Transfer to a paper towel-lined plate and season immediately with a pinch of sea salt.
- 6
Dredge the squid rings in the seasoned flour (work quickly so the coating stays dry) and carefully place them into the hot oil. Fry for 1.5-2 minutes, stirring gently once, until they turn pale golden and slightly translucent at the edges — overcooking squid toughens it quickly. Remove to the paper towel plate and season with salt.
- 7
Finally, dredge the shrimp in the seasoned flour and fry for 1.5-2 minutes, stirring once, until they turn bright pink and the coating is golden. The shrimp will curl into a C-shape when done. Transfer to the paper towel plate and season with salt.
- 8
Arrange all the fried seafood on a large serving platter, still warm. Scatter the finely chopped Italian parsley over the top — this adds brightness and an herbal finish. Arrange the lemon wedges around the platter and serve immediately. Diners can squeeze lemon over their selection as they eat. Eat immediately while the crust is still crispy.
Tools you’ll need
- paper towels
- shallow bowl or plate
- 12-inch Dutch oven or deep skillet
- instant-read thermometer
- spider skimmer or slotted spoon
- paper towel-lined plate
- large serving platter
- knife and cutting board
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