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Frittura di pesce

Mixed Fried Fish

A great classic of fish-based cuisine.
  • Second course
  • 4 People
  • 25 minutes
  • Medium Difficulty

Ingredients

  • 300 g squid, cleaned and sliced into rings
  • 300 g shrimp, peeled
  • 300 g anchovy fillets
  • Flour, as needed
  • Salt, to taste
  • DOP Monte Etna “Saletti” extra virgin olive oil
  • 1–2 lemons, cut into wedges

Preparation

  • Lightly flour the squid rings, peeled shrimp, and anchovy fillets.
  • Fry the fish separately in abundant hot DOP oil (180–190°C / 356–374°F) for a few minutes.
  • Drain on paper-lined plates once golden and season with salt to taste.
  • Serve the fried fish hot, accompanied by lemon wedges to squeeze directly over the fish.

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