Fresh Fried Fish (Fritto Misto di Pescato Fresco)
Category: Main Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh seafood (such as sole, cepole, and ghiozzi) | 1 kg |
| Peanut oil (for frying) | As needed |
| Semolina flour (finely ground durum wheat) | As needed |
Instructions:
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Prepare the Fish: Start by selecting fresh fish like soles, cepole (often referred to as “cipolle,” “fettucce,” or “lanspade”), and ghiozzi. Clean them by removing the heads, and, if necessary, rinse the fish quickly under cold running water. Make sure to pat the fish dry thoroughly with paper towels to ensure they are completely moisture-free. This step is essential to achieve a crisp, golden fry.
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Coat the Fish: Dust the fish generously with semolina flour. The semolina gives the fried fish a light, crunchy texture that enhances the flavor and appearance of the dish. Make sure all sides of the fish are evenly coated.
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Fry the Fish: Heat a generous amount of peanut oil in a deep fryer or large frying pan. The oil should be hot but not smoking, around 350°F (175°C). Carefully place the coated fish into the hot oil, frying them in batches to avoid overcrowding. Fry the fish until they are golden brown and crispy on all sides.
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Serve and Enjoy: Once fried, remove the fish from the oil and drain them on paper towels to remove any excess oil. For a crispy bite, cepole (a type of fish in this recipe) will have a deliciously crunchy texture, and the meat inside will be wonderfully flavorful. However, be cautious of the small bones inside, especially in the cepole. To safely remove them, simply cut the fish in half, and the bones can easily be discarded.
Tips:
- You can experiment with different types of fresh fish, but the ones mentioned in the recipe are commonly used in Italian seaside regions.
- Serve with a squeeze of fresh lemon or a side of salad for a delightful meal.
