"Scartosso de frittolin" / Fried fish in a paper cone
* A Venetian paper cone isn't very large and can easily be held in one hand while walking and using a small wooden fork for the seafood. Quantity depends on how much fish you wish to prepare, the type of seafood and on the size of your paper cone, but usually, for 1 person, this is what you need:
Recipe type: fish
Cuisine: venetian street food
  • 6-8 medium-large squid rings
  • 3-4 small cuttlefish
  • 3-4 sardines
  • 2-3 prawns
  • 10 whitebaits
  • 1 lemon
  • plain flour
  • salt
  • peanut oil
  1. Clean the seafood, rinse well and let it drain. Pat dry if necessary (it's important that the seafood is well drained and dry).
  2. On a paper towel put some flour and lay the seafood on top of it. Gently roll the seafood on the flour to coat it evenly.
  3. Sift the seafood to get rid of the excessive flour.
  4. Heat the oil in a frying pan to about 180°.
  5. Fry the seafood in small batches. Usually it takes 2-3 minutes for it to become golden brown and fully cooked.
  6. Scoop the seafood out using a perforated spoon and drain on a paper towel.
  7. Add salt and two lemon wedges to put into the paper cone*
*For the paper cone you should use untreated straw paper. It should be thick, strong and rough but not too absorbent.
Recipe by The Freaky Table at https://www.zairazarotti.com/the-invisible-cities-strolling-around-chioggia-and-having-some-fried-fish-in-a-paper-cone/