Ricette di Sicilia

Name: Messina-Style Crispy Sciabbacheḍḍu: The True Taste of the Sicilian Sea
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: Serves 4
Cuisine: Sicilian
Ingredients: 1 kg mixed small fish (sardines, anchovies, *viole*); Semolina flour; Vegetable oil for frying; Salt

Cibo, cultura e tradizioni siciliane

Messina-Style Crispy Sciabbacheḍḍu: The True Taste of the Sicilian Sea

Discover the authentic flavour of Messina-style fried sciabbacheḍḍu - a wonderfully crisp celebration of Sicilian seaside cooking.

Author: Lucia Amato • Published on: August 29, 2023

Categories: Starters Main courses Fish and seafood mains

Tags: flour semolina flour Messina vegetable oil salt

⏱️

Prep Time

20 minutes

🔥

Cook Time

2 minutes

👥

Serve

Serves 4

📊

Difficulty

Easy

💰 Low

🗓️ Spring, Summer

⭐ 4.6/5

🛒 Ingredients

✓ 1 kg mixed small fish (sardines, anchovies, *viole*)

✓ Semolina flour

✓ Vegetable oil for frying

✓ Salt

📊 Nutritional Information

Calories

150–200 kcal

Protein

10–15 g

Fat

5–10 g

Carbohydrates

10–15 g

Fiber

0–1 g

Sugars

0 g

Sciabbacheḍḍu - the tiny fish traditionally caught along the Strait of Messina - are a jewel of Sicilian coastal cooking.
Light, crisp and irresistibly moreish, they capture the very essence of the island’s maritime heritage.

The name itself comes from the sciabica, the old fishing net used for gathering small fish, a reminder of traditions passed from one generation to the next.
Best enjoyed in spring and summer, when the catch is at its freshest, this dish delivers pure seaside simplicity: golden, delicate and fragrantly crisp.

👨‍🍳 Preparation

1

Rinse the small fish thoroughly and leave them to drain in a colander.
2

In a bowl, mix semolina flour with a pinch of salt.
3

Dredge the fish in the flour mixture until evenly coated, then shake off the excess using a colander.
4

Heat plenty of vegetable oil in a large frying pan until it reaches frying temperature.
5

Fry the fish until golden and crisp, taking care not to overcook them.
6

Serve the fish piping hot, with a squeeze of lemon and fresh lemon wedges on the side.

💡 Tips and Variations

Add a pinch of black pepper or paprika to the flour for a lightly spiced variation.

📦 Storage

• Store in an airtight container in the fridge for up to 1 day.
• Reheat in the oven at 180°C for 5–10 minutes.
• Do not freeze, as this affects the crispness.

🍷 Pairing

Enjoy with a chilled glass of Sicilian Grillo to highlight the fresh, maritime flavours.

Thank you for diving into the flavours of Sicily with us. Messina-style sciabbacheḍḍu may be simple, but it’s steeped in history and tradition - and endlessly delicious. Buon appetito!