Italian
Crispy Mixed Seafood Fry
by Chef Andrea Larossa · 62K subscribers on YouTube
A classic Italian mixed seafood fry with prawns, calamari, and cod, coated in a crispy semolina and tapioca starch crust with buttermilk for extra crunch. Served with fried zucchini, scallions, and fennel. Perfect as a summer dish.
- Difficulty
- medium
Ingredients
12 items- Calamaricleaned
- Shrimpprawns, tail on
- Baccalà o Merluzzocod or salt cod
- Zucchinismall and firm
- Spring Onionsscallions
- Fennel Bulbsfennel
- 350 gSemola Rimacinata Flourabout 300-400 g
- Tapioca Starchratio about 60% tapioca to 40% semolina
- Buttermilkbuttermilk
- Polvere di Buccia di Limone(optional) — lemon zest powder, optional
- Frying Oilfor deep frying
- Saltto taste
Method
- Clean the calamari: remove the skin, bone, and intestines. Rinse well.
- Clean the prawns: remove the carapace, leaving the tail attached; remove the black vein.
- Slice the zucchini into sticks. Trim the scallions and score them lengthwise. Cut the fennel into wedges.
- Prepare the flour mixture: mix semolina flour and tapioca starch (approximately 60:40 ratio). Add lemon zest powder if desired.
- Pour the buttermilk into a bowl.
- Heat frying oil to 180–190°C (350–375°F).
- Dip the seafood pieces into the buttermilk, then coat evenly with the flour mixture. (One dip recommended for a lighter crust, two for thicker.)
- Fry in batches: start with the prawns, then calamari, then vegetables, and finally the cod. Fry until golden and crispy, about 2–3 minutes per batch.
- Drain the fried items on a wire rack or a perforated tray (not on paper towels) to keep them crispy.
- Season with salt while still hot.
- Optionally, sprinkle with lemon zest powder before serving.
Chef Andrea Larossa
Professional chef62K subscribers on YouTube7.1M total channel viewsLa cucina deve essere Semplice,Efficace di Gusto!
