A light and crispy Italian-style seafood fry, served piping hot with lemon and parsley. The seafood remains juicy under a thin golden coating, just like on the coasts of the Adriatic or Liguria.
Ingredients
- 400 g calamari rings
- 300 g raw peeled shrimp with tails on
- 300 g small cleaned smelts
- 250 g red mullet fillets
- 120 g T45 all-purpose flour
- 80 g fine durum wheat semolina
- 1.5 l frying oil
- 2 tsp fine salt
- to taste ground black pepper
- 2 pieces lemons
- 0.5 bunches flat-leaf parsley
Method
- Quickly rinse the smelts, red mullet, shrimp, and calamari under cold water, then pat them thoroughly dry; the surface must be almost dry to the touch to prevent a soggy fry.
- Cut the red mullet fillets into bite-sized pieces, check that no bones remain, then keep all the seafood refrigerated while preparing the coating.
- Mix the flour, fine semolina, a portion of the salt, and the pepper in a large dish; the mixture should be loose, dry, and lump-free.
- Heat the oil in a large saucepan or deep sauté pan until a pinch of the coating sizzles instantly on the surface without browning right away.
- Dredge the calamari, shrimp, smelts, and red mullet pieces in the coating, shaking off the excess with your fingers; there should only be a very thin veil of flour left.
- Fry in small batches, without crowding the pan, until each piece is pale golden and crispy, ensuring the calamari remains tender; flip gently halfway through cooking if necessary.
- Drain immediately on paper towels or a wire rack, salt while the fry is still piping hot, then continue with the remaining seafood.
- Cut the lemons into wedges, pick the parsley leaves, then arrange the very hot fried seafood on a ceramic platter with the parsley and lemon wedges for squeezing over at the last minute.
Nutrition
Per serving
- Energy
- 825.7 kcal
- Protein
- 65.92 g
- Carbohydrate
- 55.12 g
- Fat
- 36.8 g
- Fibre
- 3.39 g
- Calcium
- 81.28 mg
- Iron
- 3.13 mg
- Magnesium
- 73.85 mg
