Seafood · Campania

Frittura di Paranza – Crispy Italian Mixed Fried Fish

Name: Frittura di Paranza – Crispy Italian Mixed Fried Fish
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 800 g mixed small fish (such as anchovies, red mullet, sand smelts, baby squid, and small shrimp); 200 g fine semolina flour (or 00 flour); 1 litre sunflower oil, for deep-frying; 2 lemons, cut into wedges; Fine sea salt, to taste; Fresh flat-leaf parsley, to garnish (optional)

Frittura di Paranza is the soul of Italian seaside eating — a tumble of tiny fish, lightly floured and fried until shatteringly crisp. The name comes from the paranza, the small inshore fishing boats that hauled in whatever the sea offered that day. Eaten straight from the paper cone with a squeeze of lemon, it is summer on a plate.

15Prep (min)

15Cook (min)

30Total (min)

4Serves

EasyDifficulty

Frittura di Paranza – Crispy Italian Mixed Fried Fish

Ingredients

800 g mixed small fish (such as anchovies, red mullet, sand smelts, baby squid, and small shrimp)
200 g fine semolina flour (or 00 flour)
1 litre sunflower oil, for deep-frying
2 lemons, cut into wedges
Fine sea salt, to taste
Fresh flat-leaf parsley, to garnish (optional)

Method

Rinse the fish and small seafood under cold running water. Pat completely dry with paper towels — any moisture will cause the oil to spit and the coating to turn soggy.
Pour the semolina flour into a large, wide bowl. Season lightly with fine salt and mix well.
Working in batches, toss the fish in the seasoned flour until each piece is evenly and lightly coated. Shake off all excess flour in a sieve or colander — this step is critical for a light, crisp crust rather than a thick, doughy one.
Pour the sunflower oil into a deep, heavy pot or a high-sided frying pan to a depth of at least 8 cm. Heat the oil to 180°C (350°F), checking with a kitchen thermometer or a pinch of flour — it should sizzle immediately on contact.
Fry the fish in small batches, never crowding the pot. Maintain the oil temperature by adjusting the heat. Fry anchovies and smelts for 1–2 minutes, slightly larger fish for 2–3 minutes, and baby squid for 2 minutes, until golden and crisp all over.
Remove with a slotted spoon or spider and transfer immediately to a tray lined with kitchen paper. Season at once with a pinch of fine salt while still piping hot.
Arrange on a warm serving plate or cone of parchment paper. Scatter with a little fresh parsley if desired and serve immediately with plenty of lemon wedges. Frittura waits for no one.

Tips from the kitchen

💡 Absolute dryness is non-negotiable: pat the fish thoroughly before flouring. Even a trace of moisture will steam inside the coating and ruin the crunch.

💡 Semolina flour gives a noticeably lighter, crisper result than plain 00 flour. Many Neapolitan friggitorie use a 50/50 blend of both for the best of both worlds.

💡 Fry in small batches and let the oil return to 180°C between each batch. Overcrowding drops the temperature sharply, leading to greasy, pale fish instead of golden crispness.

Frequently asked questions

Which fish should I use for Frittura di Paranza?

Traditionally, whatever the inshore boats brought in that morning — anchovies, red mullet, sand smelts, picarel, baby squid, and small shrimp are all classic. Freshness matters far more than the exact species, so buy whatever looks brightest at your fishmonger.

Can I use an air fryer instead of deep-frying?

Authentically, no. Frittura di Paranza depends on full immersion in very hot oil for its characteristic shattering crispness and light golden colour. An air fryer will not replicate this result — the texture and flavour are fundamentally different.

How do I keep the fish crispy if I need to serve several batches?

Place the fried fish in a single layer on a wire rack set over a baking tray in an oven preheated to 100°C (fan). This keeps them warm and allows steam to escape so they stay crisp for up to 15 minutes, though the sooner you eat them the better.