Traditional Baked Arbroath Smokie vs Frittura di Paranza (Mixed Fried Seafood)

Both dishes finish with fresh lemon squeezed over the top, yet they feel very different on the plate. The Arbroath Smokie is smoked haddock baked with dots of butter melting into the flesh, giving moist, opaque flakes finished with chopped parsley and black pepper. Frittura di Paranza dredges small mixed seafood in a thin semolina coating and fries it quickly in hot oil until deeply golden and crisp, salted the moment it leaves the pan. Here the lemon cuts through crunch; on the Smokie it brightens buttery smokiness.