Frittura di Calamari e Gamberi
Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore continue their monthly collaboration, pairing wine and food with intention. Drawing from Terroni favourites and seasonal inspirations, each recipe is grounded in Italian tradition and meant to be enjoyed at your own table.
Enjoy this month's perfect pairing for Biancolella Frassitelli Ischia DOC featured in the Premium Case for June 2026.
Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.
Fried Calamari & Shrimp
Serves 4
Materials
- Colander
- Large sift
- Large deep pot for deep frying
- Spider strainer
- Digital thermometer
Ingredients
- 800g (around 4) whole calamari , cleaned and cut into 3cm rings
- 480g (around 12) shrimp, cleaned
- 300g semolina flour
- 150g all purpose flour
- 2L sunflower oil
- Fine sea salt
- 1 Lemon
Method
In your sink, rinse the calamari and shrimp separately in a colander with running cold water, then place them on a baking sheet lined with paper towels to dry.
Pour the oil in a pot, and over medium high heat bring to a temperature of 355°F (180°C). Once the oil has reached temperature, start frying the fish.
Place the semolina and all purpose flour in a bowl and toss the calamari in the flour. In small batches, place the calamari in the sifter and shake out any excess flour, then deep fry until golden and crisp. Drain and place on paper to remove any excess oil, season with salt.
Continue this process frying a bit of the shrimp at a time and taking care not to overcrowd the pot. Change the paper towel when necessary to ensure the fish is crisp and not overly oily. Serve with fresh lemon wedges.
Buon Appetito!
