Seafood cone with mojito mayo
- Lactose Free
- Energy Kcal 882
- Carbohydrates g 23.4
- of which sugars g 4.4
- Protein g 36.6
- Fats g 70.1
- of which saturated fat g 14.52
- Fiber g 2.7
- Cholesterol mg 195
- Sodium mg 857
- Difficulty: Very easy
- Prep time: 30 min
- Cook time: 20 min
- Makes: 4 pieces
- Cost: Average
PRESENTATION
The seafood cone, or "cuoppo di mare," is this super beloved treat in Naples—like, a real symbol of Campania's street food vibe. Picture this: a crispy paper cone overflowing with a tender mix of fried fish and shellfish. So, so good. You'll find calamari, shrimp, tiny fish, and maybe even a surprise like a golden fritter. It’s not just about convenience. Nope. It’s about wandering those bustling streets, munching on something fresh and salty, sharing bites with friends.
And the sauce? That’s where it gets interesting. The mojito mayo—a cool, zesty twist—adds just a hint of Cuban flair. Seriously, this unexpected combo blends perfectly with Campania’s tradition of mixing old with new. Instead of the usual mozzarella or pasta frittatine, you’ve got a seafood appetizer that's light and crunchy—really, really awesome.
In Campania, street food is like an art form, and the seafood cone recipe is a perfect example of why Neapolitans are so, so into their fried goodies. Alongside local faves like melanzane a pullastiello or fried pasta balls, the moist and crispy seafood keeps drawing everyone back.
Here's the deal: what makes the seafood cone with mojito mayo super special is how the minty dip cuts through the fried textures, making each bite feel brighter and more exciting. This dish beautifully marries traditional flavors of the Campanian coast with a splash of mojito magic, creating a festive feel. Pretty simple, right? Serve this at a party, and you’ll totally wow your guests—nobody expects a seafood cone with mojito mayo sauce to be so tangy and light.
It’s more than just a snack; it’s a conversation starter. And a way to bring a piece of Naples, with that Cuban zest, right to your table.
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INGREDIENTS
- Ingredients for 4 cones
- Calamari (squid) 1.1 lbs (500 g) - rings
- Red mullet 1.1 lbs (500 g)
- Shrimps 1.1 lbs (500 g)
- Semolina to taste
- Fine salt to taste
- Peanut seed oil to taste
How to prepare Seafood cone with mojito mayo
To prepare the seafood cone with mojito mayo, start by making the latter. In the bowl of a mixer, pour the oil, soy milk 1, salt, then grate the lime zest 2 and squeeze the juice of half of it 3.
Add the rum 4 and create a thick cream using an immersion blender 5. Transfer it into a bowl, add the mint that you have finely chopped with a knife 6.
Mix and set aside in the refrigerator 7. Meanwhile, rinse the seafood well, preferably individually, including mullets 8, shrimps 9,
and finally the calamari rings 10. Arrange them on a tray 11. Heat a generous amount of oil to 375°F in a pot and meanwhile flour the mullets in semolina 12.
Gradually dip 5-6 pieces at a time and let them brown for a couple of minutes 13. Then immediately proceed by flouring the shrimps 14 and dipping them in the oil 15.
And then for the calamari rings (16-17). Stir occasionally using a slotted spoon 18
and then drain them as soon as they start to brown 19. Drain on absorbent paper and proceed until you finish the ingredients 20. Arrange in paper cones and the mock mayonnaise in small bowls: the seafood cone with mojito mayo is ready, serve very hot 21!