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Pesce Fritto al Cono

Print Recipe
Italian Fried Seafood Cone
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Italian
Keyword frispy calamari and shrimp, how to fry seafood like in Italy, Italian fried seafood, Italian street food, mediterranean fried seafood, Pesce fritto al cono
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4 cones

Equipment

  • 1 Heavy pot or Dutch oven
  • 1 Thermometer (important!)
  • 1 Spider strainer or slotted spoon
  • Paper Towels
  • Brown parchment paper cones

Ingredients

For The Coating

  • 1 cup all purpose flour
  • 1/4 cup cornstarch
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper

The Seafood (mix is traditional)

  • 8 oz shrimp peeled and deveined
  • 8 oz calamari rings & tentacles
  • 8 oz small fish (smelts, anchovies, or whitebait)
  • Optional: scallops cut in half

For Frying

  • 4 cups neutral oil (sunflower, peanut, or canola)
  • Lemon wedges
  • extra sea salt

Instructions

  • Dry the Seafood (VERY important)

    Pat everything extremely dry — moisture causes soggy coating.

  • Make the Flour Mix

    In a bowl whisk together:
    flour
    cornstarch
    salt
    pepper

  • Dredge the Seafood

    Toss seafood in flour mixture lightly.Do NOT let it sit — fry immediately.
    Shake off excess.

  • Heat the Oil

    Heat oil to 350–360°F (175–182°C)
    Temperature matters:
    Too low = greasy
    Too hot = burns instantly

  • Fry in Small Batches (1–2 minutes!)

    Fry a handful at a time.
    You want pale golden — not dark brown.
    Remove immediately to paper towels.

  • Salt Immediately

    While hot, sprinkle sea salt.
    Italian street vendors salt instantly — this makes the flavor pop.

  • Serve in a Paper Cone

    Fill parchment cone, add lemon wedge.
    Eat immediately.

  • Tips (Authenticity Secrets)

    Never batter — only flour
    Mix seafood types for texture
    Fry fast & hot
    Serve immediately (5 minute window!)
    Always lemon + salt, nothing else