The fish fry is the meeting of the livelier sea flavors and the gluttony of the crunchy coating. In this way the small bluefish (“maccaruneddu”, “vuggiolo”), squids, cuttlefish, shrimps, mullets and sometimes sardines (but this list could never be completed) are deep fried in olive oil after a complete flouring.

This is an economic version of the famous “fritto di paranza”, widespread in many other parts of Italy, featuring also bigger and more prestigious fish ( such as codfish and sole). It is served usually in little heaps inside a rolled paper cone (the traditional “coppo”) and requires absolutely immediate consummation while the fish are still hot and the flouring fragrant. Many people season the fry with a squeeze of lemon.