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Sea Cuoppo with Mojito Mayo

17/11/2023

Sea cuoppo is a classic of Neapolitan cuisine, a delight of fried seafood served in a paper cone, perfect for enjoying while strolling the streets. Pairing this specialty with a mojito mayonnaise sauce adds an innovative and international touch to the dish. Here’s how to prepare it.

Ingredients

For the sea cuoppo:

  • 200 g of cleaned calamari, cut into rings
  • 200 g of shelled shrimp
  • 150 g of fish fillets of your choice (e.g., cod, sea bream, etc.), cut into pieces
  • 100 g of flour
  • 50 g of cornstarch
  • Salt to taste
  • Pepper to taste
  • Oil for frying

For the mojito mayo:

  • 1 egg yolk
  • 150 ml of seed oil
  • Juice of 1 lime
  • Grated zest of 1 lime
  • 10 finely chopped mint leaves
  • 1 tablespoon of white rum
  • Salt to taste
  • Pepper to taste

Preparation

For the sea cuoppo:

  1. Start by mixing the flour with the cornstarch in a large bowl. Add salt and pepper to your taste.
  2. Coat the seafood in the flour and cornstarch mixture, ensuring they are well covered.
  3. Heat a generous amount of oil in a frying pan or deep fryer until it reaches 180 °C.
  4. Fry the coated seafood in small batches until they are golden and crispy. This will take about 3-5 minutes depending on the size of the pieces.
  5. Drain them on paper towels to remove excess oil and keep them warm.

For the mojito mayo:

  1. In a bowl, whip the egg yolk with a few drops of lime juice, using an electric or hand whisk to create an emulsified base.
  2. Gradually add the seed oil, continuing to whip until you obtain a thick and homogeneous mayonnaise.
  3. Stir in the remaining lime juice, grated zest, chopped mint leaves, a tablespoon of rum, salt, and pepper until you reach the desired taste.

Serve the warm sea cuoppo accompanied by the mojito mayo on the side, or you can put a little sauce directly in the cone before adding the seafood.

Curiosity

The term “cuoppo” comes from the Neapolitan word meaning “coppo,” and originally referred to a type of paper used to form a cone in which food was served. Tradition has it that this specialty should be consumed immediately, standing up, and preferably in good company. The mojito mayonnaise sauce, with its mix of fresh flavors and alcohol, is a modern twist that enriches the enjoyment of this dish with an unexpected and tasty contrast.

Sea Cuoppo with Mojito Mayo