Fried Seafood
35 min
total
4
people
550
calories per serving
Ingredients
4 people
- 400 gLoligo vulgaris (cleaned and cut into rings)
- 300 gWild shrimp (whole)
- 200 gSmelt (gutted)
- 150 gDurum wheat semolina (fine)
- 50 gWheat flour (all-purpose)
- 750 mlPeanut oil (for frying)
- 1 pinchGray sea salt (fine)
- 2 pcCitrus limon (L.) Burm. f. (in wedges)
Method
A pale, brittle crust that preserves the pearly flesh of the seafood. The briny scent meets the sharp acidity of freshly squeezed lemon.
- 1
Gut the smelts. Cut the squid into 1 cm rings. Thoroughly dry every piece with a cloth; moisture is the enemy of crispiness.
- 2
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
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
Place on absorbent paper to remove excess oil. Season immediately with sea salt so the grains stick to the hot crust.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Fried food does not store well as it loses its crispiness.
4.3
3 reviews
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