Mixed fried seafood
45’ min.
Medium
4 people
- 400 g fresh squid
- 300 g small octopus (moscardini)
- 300 g fresh anchovies
- Type 00 flour, as needed
- High-oleic sunflower oil for frying
- Fine salt, to taste
- Lemon (1 or 2, cut into wedges)
- Fresh chopped parsley (optional)
optional ingredients
- 200 g peeled shrimp (to enrich the fry)
- Vegetables to taste (zucchini, carrots, peppers) cut into julienne strips
- For the light batter (if you prefer to batter the vegetables):
- 100 g type 00 flour
- 150 ml ice-cold sparkling water
- A pinch of salt
To prepare a mixed fried seafood platter, start by choosing fresh, good-quality fish. You’ll need about 400 grams of squid, 300 grams of small octopus, and 300 grams of fresh anchovies. If they aren’t already cleaned, start there: remove the skin, backbone, and innards from the squid, then cut them into rings. Clean the octopus thoroughly by removing the eyes and beak, then rinse them under cold water. The anchovies should be gutted, have their heads removed, and be rinsed gently to avoid breaking them.
Pat all the seafood dry with kitchen paper. This step is essential: the drier the fish, the crispier and lighter the fried result will be. Once everything is well dried, dredge the pieces separately in a bowl with type 00 flour, then sift them with a strainer to remove any excess flour.
Meanwhile, heat plenty of high-oleic sunflower oil in a deep pan or deep fryer. Wait until the oil reaches about 170–180 °C (340–355 °F). If you don’t have a thermometer, test it by sprinkling in a pinch of flour — it should sizzle immediately.
Begin frying the seafood in small batches, without overcrowding the oil. Start with the octopus, which needs a few extra minutes, then move on to the squid, and finally the anchovies, which are very delicate and cook in just a few seconds. When the pieces are golden brown, lift them out with a slotted spoon and place them on kitchen paper to drain. Salt them immediately while they’re still hot so the salt sticks well.
Next, arrange your fried seafood on a serving tray lined with parchment or fry paper, add a few lemon wedges on the side, and if you like, a sprinkle of chopped fresh parsley.
If you’d like to enrich the dish, you can also add peeled shrimp, prepared exactly like the other seafood: pat them dry, dredge them in flour, and fry them quickly. For an extra tasty touch, you can also fry some vegetable sticks, such as zucchini, carrots, or peppers. You can coat them in flour or dip them in a light batter made with ice-cold sparkling water and a bit of flour, then fry them separately to keep their flavour and crunch.
Serve everything piping hot, accompanied by a good, dry, chilled white wine. And above all… enjoy the moment!
For the quantities according to the number of guests and for any questions, we’re always here to help. Enjoy your meal!
