Il cuoppo di Paranza | eatparade
The fried fish is a fish fry in small denominations, in typical Neapolitan cuisine.
It named after the fishing boat, which is a typical boat for trawling commonly used byItalian navies.
It is usually made with cod, mullet, sogliolette, but there may also be other types of fishin small denominations, such as anchovies, mazzoni, retunni or vope.
Frying is done by switching the fish in flour, then frying it quickly in hot oil and then drying it on paper towels. Fried fish should be eaten hot (Frijenno Magnanno, it is the way to say typical Neapolitan). This frying sometimes is accompanied at the table by lemon wedges, whose juice is appreciated by some as a condiment.
The term “Cuoppo” indicates the cone of absorbent paper needed to contain frying andwhich allows the same to be not only a second in a seafood restaurant, but a perfectstreet food.
