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FRITTO MISTO DI MARE

FRITTO MISTO DI MARE


450 g squid, cleaned

225 g whitebait

4 small red mullet, cleaned and heads and tails removed, sliced

225 g firm, white fish fillets, e.g. cod, haddock or sole, skinned, and cut into long thin strips

8-12 large prawns, peeled

60 ml seasoned flour

vegetable oil for deep-frying

fresh parsley sprigs and lemon wedges, to garnish


  1. Slice the body of the squid into rings 0.5 cm thick and the tentacles into 1 cm pieces. Toss all the fish in seasoned flour to coat.

    Heat the oil in a deep-fat fryer to 190°C. Add the fish pieces a few at a time and fry until crisp and golden brown. Drain on absorbent kitchen paper and keep each batch warm while frying the rest.

  2. Divide the fish between six warmed plates and garnish with lemon wedges and sprigs of parsley.
    Serves 6


FRITTO MISTO DI MARE

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