About this Recipe

The “fritto di paranza” is so called because of the net (the paranza) that is used to catch smaller fish. Usually there can be mullet, hake, sole and small leaves and they are all fried whole with the head.

To make sure that the squid do not splash in the hot oil, squeeze them well as described above, then do not wait for them to become too golden, but drain them still white (but crunchy), otherwise they will heat up too much inside letting out the contained water inside of.

Durum wheat flour makes the fry a little more crispy and slightly more golden. If you want, you can replace it with plain white flour.

the vinaiolo’s pairing

A Cococciola, always used as a cutting grape, for some years it has been vinified in purity and since 2010 there is the denomination Abruzzo Cococciola DOC. The wine has a straw yellow color, with greenish reflections, the nose shows floral notes and citrus notes with slight herbaceous hints. On the palate it expresses a fruity bouquet, characterized by a lively citrine acidity. The finish is pleasantly tangy. At the table it goes very well with seafood appetizers, especially raw fish and more generally with a menu of fish with delicate flavors and aromas.


  • 400g clean small fish (for “paranza”)
  • 200g clean little squids
  • 200g shrimp
  • Senatore Cappelli durum wheat flour
  • frying oil
  • salt




20 minutes

Cooking time

20 minutes




Rinse the shrimps and the small fish under water (even the inside) and dry them with kitchen paper.

Rinse the squids, cut them into rings and squeeze them well into a cloth so that they lose most of the water. Heat plenty of oil to fry. When the squids are well squeezed, flour them and then dip them a little at a time in hot oil.

As soon as the ring is well formed turn them and cook them on the other side for a couple of minutes without making them too golden. Take them with a slotted spoon, drain them on absorbent kitchen paper and keep them warm.

Flour the fish and the shrimps and roll them in oil, take them with a slotted spoon and drain them on absorbent kitchen paper. Salt fish and squid rings and immediately serve the fried fish with a good glass of cold white wine.

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