Authentic home cooking from Italy, with US measurements. 
Mixed Fried Seafood with Whole Wheat Flour
Fried seafood is a timeless classic that can be served as an appetizer or main course. It's one of the signature dishes at restaurants and street food stalls. For great fried seafood, it's essential to use fresh fish—squid and shrimp are must-have ingredients. The choice of oil is also important; I prefer frying with sunflower oil because it gives a delicate flavor and excellent crispiness. For the coating, I use whole wheat flour, which adds more flavor and gives a beautiful golden color.
Mixed Fried Seafood with Whole Wheat Flour
Fried seafood is a timeless classic that can be served as an appetizer or main course. It's one of the signature dishes at restaurants and street food stalls. For great fried seafood, it's essential to use fresh fish—squid and shrimp are must-have ingredients. The choice of oil is also important; I prefer frying with sunflower oil because it gives a delicate flavor and excellent crispiness. For the coating, I use whole wheat flour, which adds more flavor and gives a beautiful golden color.
Open in Cookpad AppSteps
- 1
For best results, make sure the seafood is very fresh when you buy it. If possible, have it cleaned at the fish market (that’s what I did); otherwise, clean it at home. For the squid, remove the cartilage, skin, eyes, beak, and innards, then slice into rings that aren’t too thick. For the anchovies, remove the heads and innards (I also removed the bones and tails). If you prefer, remove the heads from the shrimp as well.
- 2
Rinse the seafood and let it drain.
- 3
Heat plenty of oil in a skillet. Meanwhile, start dredging the squid rings in whole wheat flour.
- 4
Once the oil reaches the right temperature (about 350°F/180°C), shake off any excess flour using a strainer, add the squid rings, and fry for about 10 minutes.
- 5
When they are golden brown, use a slotted spoon to remove them, drain well, and place them on a plate lined with paper towels.
- 6
Dredge the anchovies in flour as well.
- 7
Shake off any excess flour and fry them for about 5 minutes.
- 8
When they are ready, use a slotted spoon to remove them, drain well, and place them on a plate lined with paper towels.
- 9
Finally, dredge the shrimp in flour.
- 10
After shaking off the excess flour, fry them for about 2 minutes.
- 11
Then drain well and place them on a plate lined with paper towels.
- 12
Transfer all the fried seafood to a serving plate, sprinkle with salt (I also used lemon-flavored salt), and serve with lemon slices.
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