A delightful dish to enjoy in not excessively large portions, in short, a fish fry with zucchini and carrots, a kind of the famous cuoppo di mare found in Naples that makes the taste buds of many of us celebrate!
The fish fry is a delicacy I never miss enjoying when I’m on vacation or take a walk on “MY” Romagna Riviera, and I must say that I do not always find a dry, crunchy, gourmet fish fry that is decidedly delicious!
The cooking method based on frying foods has many pitfalls, and it is necessary to execute some steps perfectly, starting with drying the food very well before breading them and be careful with salt because salt attracts water (I speak ignorantly, don’t mind, please), and you risk ending up with somewhat soggy food where the breading you expect to be crunchy may have even fallen off!
For the fish fry, we can add mollusks, crustaceans, bluefish, and many different vegetables if you like…
Instead of passing the fish in flour, we use durum wheat semolina, but we can also use an eggless batter which you can find → https://blog.giallozafferano.it/asilannablu/calamari-alla-romana-fritti-in-pastella-senza-uova/
THE 10 RULES FOR PERFECT FRYING
1. Heat the oil to the right temperature and check the temperature by putting a piece of food or a wooden skewer: if many bubbles form, the temperature is OK.
2. Use plenty of oil because if the oil is scarce, the food won’t cook or will burn.
3. Immerse only a few pieces at a time in the pan; if you put too many, they will stick together, and you will excessively lower the oil temperature.
4. Make sure to fry pieces of the same size or thickness to have the same cooking times.
5. Gently place the food to avoid splashes.
6. Remember to turn the food to brown it evenly.
7. While frying, try to remove any food residues from the oil that could carbonize and alter the taste of the fry.
8. After frying the various pieces, and placing them on absorbent paper, do not cover them because you risk making them soggy.
9. Salt or sugar the food only after draining it.
10. Serve the fry immediately, very hot!
I LEAVE YOU OTHER RECIPES …
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: ad libitum
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- to taste squid (cut into rings)
- to taste crustaceans
- to taste whitebait
- to taste carrots (julienned)
- to taste zucchini
- to taste re-milled durum wheat semolina
- to taste peanut oil (for the high smoke point, it is the best for frying)
Tools
#ADV
- Wok
- Frying Pans
- Cutting Boards
- Knives
- Absorbent Paper
Steps
1) MANDATORY is a precise cleaning of the fish and crustaceans we want to fry, so we clean mollusks like squid or cuttlefish and then cut them into rings about 0.4 inches and a bit more.
2) Remove the intestines of the crustaceans after discarding the shell, maybe leaving the final tail intact.
3) For the whitebait, which are tiny fish, it is not necessary to remove everything because you can eat the whole body, they are so small!
4) Remove the inedible parts of the vegetables, then cut them into julienne strips, preferably of the same size for even and optimal cooking.
5) MAKE SURE TO DRY THE INGREDIENTS VERY WELL and start frying only when the seed oil is at temperature (not exceeding 356°F).
6) WHEN TO FRY????? WHEN THE OIL PUT PLENTIFULLY IN THE PAN OR WOK IS AT TEMPERATURE which means inserting a skewer to the bottom forms small bubbles around the wooden stick!
7) Start frying the small fish, then the squid rings, the crustaceans, and in a clean pan proceed to fry the julienned vegetables!
8) To fry the vegetables, we can also prepare them with RICE FLOUR as for TEMPURA, and if you want, you can read here → https://blog.giallozafferano.it/asilannablu/tempura-vegetariana-ricetta-contorno/!
9) Drain very well the various fish, mollusks, crustaceans, bluefish, vegetables on kitchen absorbent paper, and we are ready to taste the fish fry with zucchini and carrots!
Bon appétit!Annalisa
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Annalisa says…
Some like to serve the mixed fish fry with lemon while others ABHOR this idea… personally, since everyone eats “their own fry,” I would say we can DO WHATEVER WE WANT AND forget about everything else, OK?? Have a great weekend everyone and thank you very much!
IF THE IDEA OF FRYING doesn’t appeal to us…
