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Pesce Fritto al Cono

Italian Fried Seafood Cone
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 4 cones
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Italian
Ingredients Equipment Method

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

Equipment

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

Method
 

  1. Dry the Seafood (VERY important)

    Pat everything extremely dry — moisture causes soggy coating.

  2. Make the Flour Mix

    In a bowl whisk together:
    flour
    cornstarch
    salt
    pepper

  3. Dredge the Seafood

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

  4. Heat the Oil

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

  5. 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.

  6. Salt Immediately

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

  7. Serve in a Paper Cone

    Fill parchment cone, add lemon wedge.
    Eat immediately.

  8. 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