Fried fish is one of those traditional Italian dishes that can never be missing during summer fish-based dinners.
The name derives from the type of fishing done which is widespread in Puglia where fish such as mullet (small), molluscs such as cuttlefish, squid cut into rings and squid, and crustaceans such as shrimps must never be missing.
A simple and tasty second course that everyone always likes!
If you want to know how to leave your guests speechless with a unique fried paranza, follow our recipe.
Needed for 4 people
1 kg
mixed paranza fish
200 g
flour
to taste
EVO oil Totaro
to taste
salt
to taste
lemon wedges
Method
1
First of all, it is essential to clean the fish well by washing them in plenty of running water and drying them carefully;
2
We prepare the flour in a large dish and repeatedly flour the fish one at a time, being careful not to break them;
3
Pour the Totaro EVO oil into a large, tall frying pan and bring it almost to the boil;
4
We check the temperature by immersing any part of the fish to see if it starts to fry;
5
Once salted well we can finally serve them on the table accompanied by lemon wedges that can be squeezed and used as a condiment.
6
Una volta salati per bene possiamo finalmente servirli in tavola accompagnati da spicchi di limone che possono essere spremuti e utilizzati come condimento.
