Cuoppo di Frittura

Ingredients

• 200 g Anchovies
• 300 g Calamari
• 250 g Shrimp
• 200 g Salt cod
• 250 g Semolina flour
• 1 l Frying oil
• 1 whole Lemon
• 1 tsp Fine salt

Steps

1. Clean the seafood: pat the anchovies, calamari rings, shrimp and salt cod pieces thoroughly dry with paper towels — surface water is the enemy of a crisp fry.
2. Pour the semolina flour into a wide bowl.
3. Working in small batches, toss each type of seafood in the flour until evenly coated.
4. Shake off the excess in a sieve so no loose flour burns in the oil.
5. Heat plenty of frying oil in a deep pot to 175–180°C (345–355°F).
6. Use a thermometer or test with a pinch of flour, which should sizzle briskly without browning instantly.
7. Fry one type of seafood at a time, never crowding the pot: calamari and shrimp need about 2 minutes, anchovies and salt cod about 3 minutes, until golden and crisp.
8. Lift each batch out with a spider, let the oil drip back, and drain on a tray lined with paper.
9. Let the oil return to temperature between batches.
10. Season at once with fine salt while the fritto is still hot.
11. Pile it into paper cones, tuck in lemon wedges, and serve immediately.

Tips

• Dredge in semolina (semola rimacinata), never plain flour — it gives Naples' fritto its signature sandy, shatteringly crisp crust. Keep the oil between 175–180°C and fry in small batches: a crowded pot drops the temperature and gives you greasy, soggy seafood instead of crisp.