Italian Seafood Recipes for a True, Authentic Italian Gastronomic Experience

Some Italian seafood recipes can be quick and easy to prepare. I love the crispness of the batter of this recipe below, and it can be made with any seafood of your choice.

The best seafood dish I have ever had in Italy was at a small restaurant that we found by accident. It over-looked Mt. Vesuvius and we ordered
Frutti di Mare . The steaming bowls of spaghetti and seafood with just a hint of chili  came to the table and we savored every mouthful, wishing we could have had more. It is a dish that my husband and I still talk of today, 15 years later!

The recipes below are authentic Italian recipes that you will find in all good coastal recipes  of Italy.


Fritto Misto di Mare (Mixed Fried Seafood)

500 g uncooked prawns
250 g scallops
500 g calamari rings
250 g fish fillets
oil for frying


1 cup self-raising flour
1 cup water, approximately
1/4 teaspoon bicarbonate of soda
pinch of salt

Sift the flour, bicarbonate of soda and salt into a bowl. Gradually add the water, and stir until the batter is smooth. If the batter is too thick, add a little more water.

Shell the prawns, leaving tails in tact. Remove the back veins. Clean the scallops, if necessary.

Heat oil in large saucepan and dip the seafood individually into the batter and fry in small batches until batter turns golden.

Remove from pan, keep warm until all the seafood has been cooked. Serve with a tartare sauce, or a garlic mayonnaise.

Here's another seafood recipe, but this recipe is very special because it is served traditionally on Christmas Eve.  Italians all around the world usually do not eat meat on Christmas Eve but have fish instead.

During that evening meal several dishes are served, each one with fish as the main ingredient. This menu is known either as the Feast of the Seven Fishes or the Feast of the Twelve Fishes, depending on the number of dishes served.

At least one of those dishes will be Baccala and so here is the recipe which comes out of  Naples home to Pompeii, a must-see when you are visiting this area, as well as the Amalfi Coast, where the drive is treacherous, torturous, hair-raising and heart-stopping, but with views that are incomparable.

Salted Cod (Baccala) Serves 6-8

2 large red sweet peppers, de-seeded and quartered.
2 pounds dried, salted cod
1/4 cup flour
3/4 cup olive oil
2 large onions, chopped
1 teaspoon dried chili flakes
1/2 teaspoon salt, or to taste
ground black pepper
1 (28 oz) can tomatoes
2 tablespoons parsley, minced

Soak the cod in water for 6-8 hours, or leave overnight, changing the water at least 3 times.

Grill the sweet peppers or place over a naked gas ring until the skins blacken and blister. Place immediately into a brown paper bag or plastic bag so that the steam loosens the skins.

Remove the skins and cut the peppers into strips.

Rinse and pat dry the cod. Cut into 2 inch pieces. Coat with the flour and shake off any excess.

Take 1/2 cup of olive oil and heat until hot. Now fry the fish pieces until golden brown on all sides. Remove and place on a plate lined with a paper towel to mop up the excess oil.

Keep the fish warm while you make the sauce.

Use the rest of the olive oil and put into a clean pan. Fry the chopped onion until transparent and then add the sweet peppers, salt and pepper. Then add the tomatoes and cook gently for 20 minutes until sauce thickens.

Stir in the parsley. Add the fish back to the pan and reheat slowly for about 10 minutes before serving.

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