Fried Seafood Recipe
This Fried Seafood recipe delivers crispy, golden Italian fried seafood with shrimp, squid, scallops, and aromatic sage leaves. Featured on the show Bonacini’s Italy, host Michael Bonacini prepares this coastal classic using a light flour and cornstarch coating that fries up beautifully crisp. Served with lemon wedges and coarse sea salt, it’s a simple yet elegant seafood dish that’s perfect for sharing.
The Inspiration
This dish has long been associated with seaside towns where fishermen would fry portions of their daily catch shortly after returning to shore. With just flour, hot oil, and a squeeze of lemon, fresh seafood could be transformed into something crisp, delicate, and incredibly satisfying. Because the recipe relies on minimal ingredients, the quality and freshness of the seafood are essential to the final flavor.
On Bonacini’s Italy, chef Michael Bonacini celebrates the simplicity of Italian cooking by recreating this traditional dish using shrimp, squid, scallops, and fragrant sage leaves. The sage adds an unexpected herbal aroma that becomes wonderfully crisp when fried, enhancing the overall flavor of the seafood.
A splash of white wine coats the seafood before dredging it in flour and cornstarch, helping the coating cling while creating a light, airy crust. When fried at the proper temperature, the seafood becomes golden and crisp on the outside while remaining tender and juicy inside.
Ingredients
- 1 cup (240 ml) flour
- ½ cup (120 ml) cornstarch
- 3 pounds (1.4 kg) mixed seafood (shrimp, squid tentacles and rings, scallops)
- 6 sage leaves
- 1 cup (240 ml) white wine
- Vegetable oil, for deep frying
- Coarse sea salt, for sprinkling
- 1 lemon, cut into wedges, for serving
Method
- Mix together flour and cornstarch.
- Add seafood to a bowl, the pour over white wine. Toss to coat. Working in small batches, add seafood and sage leaves to the flour mixture and toss to coat.
- Add oil to a deep-sided pot and heat to 375 F (190 C). Add seafood a few at a time and cook until golden and crispy. Remove to a paper towel-lined plate using a slotted spoon.
- Sprinkle with sea salt. Serve with lemon wedges.
- Buon appetito!
Serving Suggestions
This Fried Seafood recipe is best served immediately after frying while the coating is crisp and the seafood is still tender. This dish makes an excellent appetizer or shared platter for gatherings, especially when paired with other Mediterranean-inspired dishes. A fresh green salad with olive oil and lemon dressing provides a bright contrast to the richness of the fried seafood, while crusty bread can be served alongside to soak up any remaining flavors.
For a complete Italian-style meal, consider pairing this seafood platter with a chilled glass of white wine such as Pinot Grigio or Vermentino. The acidity and freshness of the wine beautifully complement the delicate sweetness of the shrimp, scallops, and squid, making the dish ideal for relaxed dinners, summer entertaining, or coastal-themed menus.
Final Thoughts
This Fried Seafood Recipe celebrates the beauty of Italian coastal cuisine by transforming fresh seafood into a crisp, golden dish full of flavor and texture. With its light coating, simple ingredients, and bright finish of lemon and sea salt, it perfectly captures the rustic elegance that defines traditional Italian cooking.
On Bonacini’s Italy, host Michael Bonacini showcases how straightforward techniques can produce restaurant-quality dishes at home. Whether served as a shared appetizer, part of a seafood feast, or the centerpiece of a casual dinner, this fried seafood platter offers a delicious way to experience authentic Italian flavors. With its irresistible crunch and fresh citrus finish, Fried Seafood is a dish that invites everyone to gather around the table and enjoy the simple pleasures of great food.