Fried Silverside (Fritto di Pesce)

A hugely popular dish all over Italy, these crispy golden bites can be prepared with Calamari, Shrimp, or small fish like Sardines or Silverside. 

For Panamei Seafood’s #FeastofTheSevenFishes; we've crafted our very own batter-fried Silverside recipe for you to impress your guests at the Holiday table. 


1 lb. Panamei Silverside, thawed
Canola or vegetable oil for frying
Kosher salt and lemon wedges to serve

For the batter:
½ cup all-purpose flour
½ cup corn or rice flour
1 tablespoon corn starch
½ teaspoon kosher salt
1½ cups cold seltzer water

Fried Silverside


When it comes to batter frying seafood or vegetables, the batter temperature and oil temperature are critical to success. In a small bowl, mix both flours, cornstarch, and salt; whisk to combine and put the bowl in the freezer for 15-20 minutes.

In a medium-deep pan, pre-heat enough oil to cover the fish. The ideal temperature the oil must reach and keep the whole time is 375˚F.

Fill a large bowl with ice and place the smaller bowl with the dry ingredients into the ice to keep it cold; slowly whisk in the seltzer water until the batter is thin and has no clumps.

Arrange the previously thawed Silverside on a paper towel to remove the excess of humidity. Using a pair of tongs, dip each fish in the batter and drop them into the hot oil; just a few at a time to keep the oil hot.

Fish will rise to the top when cooked, about 3 minutes. Remove them from the oil and transfer to a large plate lined with paper towel, sprinkle kosher salt to taste.

Serve immediately with dipping sauce and lemon wedges.


Citrus Basil Aioli

A handful of fresh basil
3 garlic cloves, minced
2 egg yolks
1 tbsp fresh squeezed lemon juice
½ tsp kosher salt
½ cup olive oil

In a blender or food processor, combine basil, garlic, yolks, lemon juice, and salt. While mixing, slowly pour in the olive oil. Continue blending for about a minute and serve immediately or store in the refrigerator until ready to use.


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