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Mixed Fish Fry |
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Serves: 4 Print this Recipe(Gran Fritto Misto di Pesce) Category: Mixed Seafood Makes 4 to 6 servings A thin coating of flour is all that is needed to make a light crust on small fish or cut-up pieces of calamari (squid). You can use this method for one type of fish or seafood, such as calamari, or use several varieties. 4 ounces cleaned squid (calamari) 1 pound very small fresh fish, such as whitebait, fresh (not canned) anchovy fillets, or sardines, cleaned 4 ounces small shrimp, shelled and deveined 1 cup all-purpose flour 1 teaspoon salt Vegetable oil for frying 1 lemon, cut into wedges 1 Rinse the calamari and drain well. Cut the bodies into 1/2-inch rings. If large, cut each group of tentacles in half through the base. Removing the heads from small whole fish such as anchovies or sardines is optional. Whitebait are always left whole. Rinse the fish thoroughly inside and out. Pat dry. 2 Stir together the flour and salt on a piece of wax paper, then spread it out. 3 Line a tray with paper towels. In a deep heavy saucepan, pour enough oil to reach a depth of 2 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 370°F on a deep-frying thermometer, or until a 1-inch piece of bread dropped into the oil sizzles and browns in 1 minute. 4 Toss a small handful of the fish and shellfish in the flour mixture. Shake off the excess. Using tongs, carefully slip the fish into the hot oil. Do not crowd the pan. Fry until crisp and lightly golden, about 2 minutes. 5 With a slotted spoon, transfer the fish to the paper towels to drain. Keep warm in a low oven. Cook the remaining seafood in the same way. Serve hot with lemon wedges. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Mixed Fish Fry comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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