Fried mixed fish
Frittura di paranza
Traditional recipe
Small blue fish (sandeels, sardines, anchovies, squid) floured and fried in boiling oil: the Italian summer fish fry.
Frittura di paranza (paranza fish fry) takes its name from the "paranza," the Mediterranean fishing boat. "Fish of the paranza" includes all the small fish that end up in the nets. It's the quintessential Italian summer fried seafood dish. The golden rule is simplicity: ultra-fresh fish, flour, hot oil, and lemon. The quality depends almost entirely on the freshness of the fish: frying doesn't hide any imperfections.
Instructions
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3 steps · natural Italian voice
Dry and flour
5 minDry the fish thoroughly with paper towels and let it sit at room temperature for a few minutes. Flour the pieces a little at a time, then shake them in a sieve or colander to remove the excess. The surface should appear dry and lightly white, with no doughy areas.
Fry the fish
10 minHeat the peanut oil to 175–185°C (365°F–385°F) and fry the fish in small batches. Cook small species for 2–3 minutes, and cook larger pieces slightly longer. The crackling should remain even, and the surface should be golden brown and evenly browned, without overcooking.
Drain and serve
Drain the fish on paper towels, placing it in a single layer to prevent the steam from softening the crust. Salt immediately after frying, then serve while still hot with the lemon wedgesServe immediately, when the breading is crispier and the aroma is clearly evident.
Chef's Tips
The oil must be abundant and very hot: frying in cold oil is greasy and soft. Do not overcrowd the skillet: the temperature drops. Salt is added only after cooking.
Ingredients
- (21.16 oz) 600 g mixed fish, such as anchovies, small sardines, sand eels and squid
- Soft wheat flour 00, as needed
- Peanut seed oil, as needed for frying
- Fine salt, as needed
- Lemon into wedges, to serve
⚠️ Automatic ingredient-based detection. Always check product labels.
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