There’s no summer lunch without fried mixed fish, which has the dual outcome of getting your hands dirty and making you eat the last fish practically cold.
Damn those fishes!
Fried mixed fish
- Preparation time: 60 minutes
- Ingredients for 4 servings
- Difficulty: Average difficult recipe
- Ingredients
- 8 red mullets
- 4 small cods
- 1 handful of silversides
- 4 small soles
- Flour to taste
- Extra virgin olive oil for frying
- Salt to taste
- Instructions
- Clean the fish thoroughly, remove scales but leave them whole, wash and dry them.
- Dredge them in flour. Pass them through a sieve to remove excess flour.
- Heat the oil in a pan to 170°C (340°F).
- Just before frying, quickly dip the fish, one at a time, tail first, into a bowl filled with ice and then plunge it into the boiling oil until golden brown.
- Drain and place on paper towels. Season with salt.
Tips to ensure a successful dish:
- Dry the fish with a cloth after cleaning and rinsing them and before flouring them. This way, the breading will be very light.
- The secret of the ice that makes the fish truly crispy thanks to the sudden change in temperature.
- Fry a few fish at a time for two reasons: to avoid excessively decreasing the oil temperature and to prevent the basting process from overcooking the fish added first.
