Scapece Gallipolina

Name: Scapece Gallipolina
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pugliese
Ingredients: 600 g small whole fish (such as picarel, smelt, or small red mullet); 100 g durum wheat semolina flour (semola rimacinata); 300 g stale rustic white bread; 400 ml white wine vinegar; 0.5 g saffron strands; 500 ml olive oil or sunflower oil; 1 tsp Fine sea salt; 8 leaves Fresh mint leaves

Crisp fried small fish layered with vibrant saffron-infused vinegared breadcrumbs, a classic preserved seafood dish from Gallipoli.

🇮🇹Italy· Apulia

Prep: 25 min
Cook: 20 min
Total: 45 min
Servings: 4
Difficulty: Medium
Calories: 480 kcal

Ingredients

0 of 8 gathered

Servings

600 g small whole fish (such as picarel, smelt, or small red mullet) — cleaned, gutted, and rinsed
100 g durum wheat semolina flour (semola rimacinata) — for dredging
300 g stale rustic white bread — crusts removed, grated into fine crumbs
400 ml white wine vinegar — good quality
½ g saffron strands — or saffron powder
500 ml olive oil or sunflower oil — for deep-frying
1 tsp Fine sea salt — to taste
8 leaves Fresh mint leaves — lightly torn

Equipment

•Deep frying pan
•Slotted spoon
•Small saucepan
•Deep ceramic or glass dish
•Kitchen paper

Nutrition

Per serving, approximate

Calories: 480 kcal
fat: 18 g
carbs: 46 g
fibre: 3 g
protein: 32 g
calories: 480 kcal

Instructions

1
Pat the cleaned fish completely dry with kitchen paper to ensure a crisp fry.
2
Toss the small fish in the semolina flour until evenly coated, shaking off any excess.
3
Heat the frying oil in a deep pan until hot and shimmering.
4
Fry the fish in small batches for two to three minutes until golden and crisp.
5
Transfer the fried fish to kitchen paper, season with salt, and let them cool completely.
6
Heat the white wine vinegar in a small saucepan until steaming hot, then remove from heat.
7
Stir the saffron into the hot vinegar until the liquid turns an intense golden-yellow colour.
8
Spread a layer of fine breadcrumbs across the base of a deep glass dish.
9
Drizzle saffron vinegar evenly over the breadcrumbs until they are fully saturated and bright yellow.
10
Arrange a neat layer of cold fried fish on top, adding a few mint leaves.
11
Repeat alternating layers of soaked yellow breadcrumbs and fish, finishing with a dense top breadcrumb layer.
12
Cover tightly and refrigerate for at least twenty-four hours before serving cold.

Chef's tips

Ensure the fish are completely cold before assembling so the steam does not turn the breadcrumbs soggy. Use fine crumbs from rustic bread rather than packaged dried crumbs for the best texture and liquid absorption.

Ingredient substitutions

picarel (zerri) → smelt, whitebait, or small red mullet
durum wheat semolina flour → plain white flour

Storage

Store tightly covered in the refrigerator for up to four days.

Reheating

Do not reheat; serve chilled or slightly brought to cool room temperature.

Common mistakes to avoid

•Layering the fish while still warm, which creates condensation and makes the coating soft
•Using too little saffron vinegar, leaving patches of dry, colourless breadcrumbs
•Eating the dish immediately without giving it the necessary twenty-four-hour chilling time to mature

Serving suggestions

Serve chilled or at cool room temperature as an antipastoPair with crusty Pugliese bread and a chilled glass of Verdeca or Salice Salentino BiancoAccompany with marinated green olives and ripe summer tomatoes