Crispy Fried Fish (Gallinella Fritta) with Sautéed Peppers and Cherry Tomatoes
Category: Main Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Gallinella fish fillets | 400g |
| Friggitelli (Italian frying peppers) | As needed |
| Cherry tomatoes | As needed |
| Peanut oil (for frying) | As needed |
| Whole wheat flour | 125g |
| Light beer | 200g |
| Fine salt | To taste |
Instructions:
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Prepare the Fish Fillets: Start by cleaning the fish fillets. First, remove the dorsal section with the central bone, then carefully cut away the belly portion that contains the small bones and cartilage. Use fish tweezers to remove any remaining bones from the fillets. Once the bones are removed, flip the fillets over and make a small incision along the skin. Carefully peel off the skin, using a smooth-bladed knife for assistance. This will ensure you have clean, skinless fillets ready for frying.
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Make the Batter: In a mixing bowl, combine the whole wheat flour and fine salt. Gradually pour in the light beer, whisking to form a smooth batter. The batter should be thick enough to coat the fish fillets, but not too heavy. If it’s too thick, add a splash more beer to adjust the consistency.
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Fry the Fish: Heat the peanut oil in a large pan or deep fryer to around 180°C (350°F). Dip each fish fillet into the batter, allowing any excess to drip off before carefully placing them in the hot oil. Fry the fillets for about 4 minutes, or until golden and crispy on the outside. Once cooked, remove the fillets and place them on a plate lined with paper towels to drain any excess oil.
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Fry the Friggitelli Peppers: In the same hot oil, add the friggitelli peppers. Fry them for a couple of minutes until the skin is slightly blistered and they become tender. Once done, remove them from the oil and set aside on paper towels to absorb any excess oil.
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Assemble the Dish: Slice the cherry tomatoes in half. On each plate, arrange the crispy fried fish fillets alongside the sautéed friggitelli peppers and halved cherry tomatoes. Season the dish with a pinch of salt to taste.
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Serve Immediately: This dish is best served immediately while the fish is still crispy and hot. Enjoy the savory combination of golden fried fish, tender peppers, and fresh, juicy tomatoes.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 350-400 kcal |
| Protein | 35g |
| Carbohydrates | 25g |
| Fat | 18g |
| Fiber | 4g |
| Sodium | 600mg |
Cooking Tips:
- To ensure the fish stays crispy, make sure the oil is at the right temperature before frying. If the oil is too cool, the batter will absorb too much oil, making the fish soggy.
- You can substitute the friggitelli peppers with other mild peppers like banana peppers if you can’t find them.
- This dish pairs beautifully with a light, citrusy white wine or a crisp, refreshing beer.
