Frittura di Pesce

A pale, brittle crust that preserves the pearly flesh of the seafood. The briny scent meets the sharp acidity of freshly squeezed lemon.

• Prep time: 25 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 550
• Protein: 45 g
• Carbs: 38 g
• Fat: 22 g

Ingredients

• 400 g Loligo vulgaris ( cleaned and cut into rings )
• 300 g Wild shrimp ( whole )
• 200 g Smelt ( gutted )
• 150 g Durum wheat semolina ( fine )
• 50 g Wheat flour ( all-purpose )
• 750 ml Peanut oil ( for frying )
• 1 pinch Gray sea salt ( fine )
• 2 piece Citrus limon (L.) Burm. f. ( in wedges )

Instructions

1. Seafood preparation

   Gut the smelts. Cut the squid into 1 cm rings. Thoroughly dry every piece with a cloth; moisture is the enemy of crispiness.

2. Dry coating

   Mix the durum wheat semolina and flour. Toss the fish and shellfish in the mixture. Shake vigorously in a sieve to remove excess flour.

3. Frying

   Heat the peanut oil to 180°C. Fry in small batches to prevent the temperature from dropping. When the crust is rigid and golden, the fish will float.

4. Resting and seasoning

   Place on absorbent paper to remove excess oil. Season immediately with sea salt so the grains stick to the hot crust.

Chef's tips

• Never salt before frying, salt draws out water and softens the crust.
• The flour-semolina mix ensures a perfect hold and a long-lasting crunch.
• If the oil doesn't sizzle instantly when a pinch of flour is dropped in, it's not hot enough.

Storage

Consume immediately. Fried food does not store well as it loses its crispiness.