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     Fried Fish Platter Header

                                Fried Fish Platter
   Fried Fish Platter Photo
Category: Fish
Servings: 6
Total time: 1 hr
Level: Intermediate
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This delectable dish is sure to satisfy your craving for something special and light. An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 1 pound medium or large fresh shrimp, shelled, deveined and cleaned (tails removed is optional)

- 6 small whole whiting, cleaned and gutted with heads, fins and tails removed

- 1 ½ pounds fresh calamari (squid), cleaned and sliced into rings

- 3 cups hard wheat flour (durum flour or semola di grano duro)

- Canola oil for frying

- Lemon wedges

- Salt


1.  Rinse all of the fish well.

2.  Look over the shrimp to ensure the dark vein and all of the shell has been removed. Remove the tails at this point if they are not wanted.

3.  Look over the calamari thoroughly and make sure all bones are removed.




4.  Lightly dry all of the fish, leaving them slightly damp so that the flour will adhere well.

5.  Very lightly salt all of the fish and briefly set aside.

6.  In a large skillet over medium-high heat, add enough oil for frying, ensuring there is at least 1 inch between the oil and the top edge of the pan.

7.  Dredge each type of fish through the flour making sure to cover every part of each piece. Press the flour into all of the fish lightly to coat very well. Make sure to thoroughly cover every surface of the calamari with flour or it will pop in the hot oil.

8.  When the oil is hot, fry the fish in 1 - 2 batches per each type beginning with the most neutral flavored fish. In this case, begin by frying the whiting. Place the whiting into the oil and fry; flip the fish while they cook in the oil until the flour is a golden brown on all sides, 4 - 6 minutes. When the whiting are finished frying, remove them from the oil and drain on a plate lined with paper towels.

9.  Next, place the shrimp in the oil and fry, turning each of shrimp in the oil so that they fry to a golden brown on all sides, about 4 minutes. When the shrimp are finished frying, remove them from the oil and place them on a plate lined with paper towels to drain.

10.  Finally, place the calamari in the oil and fry until the flour is a golden brown on all sides – 3 - 5 minutes.

11.  When the calamari have finished frying, remove them from the oil and place them on a plate lined with paper towels to drain.

12.  After frying, lightly salt the fish, plate and serve with lemon wedges.


- If the shrimp are very large or jumbo size, it is recommended that they are butterflied. Slice each shrimp almost in half, lengthwise and open. Then dredge the butterflied shrimp in the flour and coat all sides very well.

- The bones of the whiting should not be eaten.

- If hard wheat flour (aka durum flour) cannot be found, semolina flour can be substituted. The texture won’t be exactly the same, but it is a decent alternative. All purpose flour is not recommended as the crispiness does not develop because the flour is too soft. There is also a company that produces a semolina, durum and all-purpose flour mix for making pasta; although it has not been tested, this might be a good alternative as well.