Fried latterini fish, a recipe ready in 10 minutes, perfect to serve as an appetizer or as a main course.
They are served alone or in mixed fish fry or for the preparation of regional dishes.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Fried Latterini Fish:
- 10.5 oz latterini fish
- 2 tbsps all-purpose flour
- 2 tbsps semolina flour
- to taste salt
- to taste oil for frying
Tools for Fried Latterini Fish:
- 1 Frying Pan
- 1 Plate
- 1 Slotted Spoon
Steps for Preparing and Cooking Fried Latterini Fish:
The uniqueness of latterini fish is that they do not need cleaning; leave the head but cook them whole, and since they are very small, you can eat everything.
Wash the fish well under running water, place them on a cotton cloth or paper towels and dry them thoroughly.
In a dish, mix the two flours well with a spoon, then add the fish a little at a time and coat them thoroughly in the flour.
Shake off the excess flour and place the fish on another plate. Continue to flour all the available fish.
In a deep frying pan, add the oil for frying, heat it well (to check if the oil temperature is right for frying the fish, just dip the tip of a toothpick in the oil; if bubbles form around the toothpick, the oil is hot enough), and add 1/4 or half of the fish, depending on the size of the pot. Cook at medium-high heat without touching them, but occasionally shaking the pan.
When the fish are beautifully golden, use a slotted spoon or spatula to remove them from the oil and place them on a plate with paper towels. Add the remaining fish to cook.
Transfer the cooked fish to a serving plate, salt them, and serve immediately; they should be nice and hot and crispy.
If you like, you can sprinkle some lemon juice on top.
Advice:
Latterini are small freshwater and marine fish found in the Mediterranean Sea, Adriatic Sea, and some parts of the European Atlantic.
They are available all year round, but the best months for fishing are in autumn and throughout the spring.
Fish is rich in calcium, phosphorus, and vitamin A.
