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Frittura di Paranza

Mixed Fried Seafood: Traditional Recipe

Posted in A Tarantella Recipes.

Mixed fried seafood, also known simply as fritto misto or frittura di paranza, is a classic dish from traditional Neapolitan home cooking—and it soon became popular all across Italy.

Looking for a restaurant where you can enjoy an excellent frittura di paranza in Milan? The Neapolitan pizzeria ’A Tarantella uses only high-quality ingredients for its delicious fried fresh seafood.

Below you’ll find the recipe for authentic Neapolitan-style frittura di paranza (mixed fried seafood):

In Italy, many coastal regions and seaside towns—especially port cities—have developed their own variations and interpretations of the classic mixed seafood fry.

In fact, it’s a dish where you can add whichever seafood you like, as long as it all comes from the sea.

Here is the traditional Neapolitan frittura di paranza recipe that ’A Tarantella would like to share, complete with a video.

Ingredients

  • 1 kg mixed small fish and seafood (paranza)

  • 200 g flour

  • 1.5 L frying oil

  • salt, pepper, lemon (to taste)

Method

  1. Visit your trusted fishmonger and buy the amount of seafood you need—ideally already cleaned.

  2. At home, place the flour (plain flour, or the one you prefer) in a large plate and coat the fish one by one.

  3. Fry in a large, deep pan for about 2 minutes; the exact time depends on the size of the fish/seafood.

  4. Once fried and golden, transfer to kitchen paper to drain.

  5. Serve immediately while hot and crispy. Add a pinch of salt, pepper and a little freshly squeezed lemon juice (as much as you like) to enhance the flavour of your fresh frittura di paranza.

For more information and a practical step-by-step guide, watch the video here:
https://youtu.be/I_S-Myi-Uzc