Crispy Italian street-food seafood served in a paper cone

Light, airy, and impossibly crisp – Pesce Fritto al Cono is a classic coastal Italian street food found along seaside towns from Liguria to Sicily. Small fish, shrimp, and calamari are lightly floured, fried quickly in hot oil, then tossed with sea salt and lemon. No heavy batter. No breadcrumbs. Just delicate crunch and clean ocean flavor.

It’s fast, simple, and one of the most authentic Mediterranean foods you can make at home.

What Makes Pesce Fritto al Cono Special

Unlike heavy battered fried seafood, the Italian method is all about restraint. The seafood is only lightly coated in seasoned flour, allowing the natural sweetness of the shrimp, briny bite of the anchovies, and tender calamari to remain the focus. The result is delicate, crisp, and airy rather than greasy or thick. In coastal Italy this is considered fast food but also real food, something eaten standing near the water while it’s still hot enough to steam through the paper cone.

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Choosing the Right Seafood

Traditionally, small mixed seafood creates the best texture contrast. Tiny fish such as smelts or whitebait fry almost instantly and become chip-like and crunchy, while shrimp stay juicy and calamari remains tender when cooked quickly. Fresh seafood is ideal, but good-quality thawed frozen seafood works perfectly as long as it is dried very well before dredging. Moisture is the number one cause of soggy coating, so take the extra minute to pat everything completely dry.

The Secret to the Light Crisp Texture

Authentic Italian fritto is never battered, only dusted. A combination of flour and a small amount of cornstarch creates a paper-thin crust that fries in seconds. The oil temperature is equally important: around 350–360°F. At this temperature the coating seals immediately, preventing oil absorption and keeping the seafood tender inside. If the oil drops too low, the seafood steams instead of fries and becomes heavy.

How It’s Served in Italy

Pesce Fritto al Cono is meant to be eaten immediately, not plated, not rested, and never covered. Vendors toss the seafood with fine sea salt and tuck in a wedge of lemon, sometimes adding fried sage leaves or thin zucchini strips. Sauces are rare along the Italian coast; the brightness of lemon is considered all that’s needed. The charm of the dish is its simplicity: it’s hot, salty, crisp, and gone within minutes.

Tips for Perfect Results at Home

Work in small batches so the oil stays hot, and keep the finished seafood on paper towels only briefly before serving. Do not stack or cover it, or steam will soften the crust. Have your cones, lemon wedges, and salt ready before frying — once cooked, you have a short window where the texture is at its absolute best. Think of it as cooking and serving at the same time, just like a seaside stand in Italy.

The Paper Cone (Il Cuoppo) — How to Make or Buy It

In Italy the seafood isn’t served on a plate — it goes into a simple paper cone called a cuoppo. Along the coast, vendors wrap hot fried seafood in grease-resistant paper so it stays crisp while you walk and eat. The cone absorbs steam and oil, which keeps the coating light and crunchy instead of soggy.

Option 1 — Make Your Own (Authentic & Cheap)

You only need parchment paper or brown kraft paper (never wax paper).

Steps

1. Cut a 10–12 inch square of parchment
2. Roll one corner toward the center forming a cone
3. Tuck the overlapping flap inside to lock it
4. Optional: staple the top edge (restaurants often do)
5. Place a small square of paper towel inside to absorb oil

💡 Tip: make them before frying — you’ll need them ready immediately.

Pro look: lightly crumple the paper first, then smooth it out. Italian street cones are never perfectly crisp.

Option 2 — Buy Ready-Made Cones (Easiest)

Grease-proof paper cones are specifically designed for fried foods so oil doesn’t leak and the crust stays crisp. These can be bought at any grocery store. Paper French fry cones (or snack cones) are typically located in the

Party & Occasions aisle, the Household Essentials (Paper & Plastic) aisle, or near other disposable tableware and baking supplies. 

Here are real food-safe cones used by food trucks and restaurants: