Mixed fried seafood with zucchini and carrots: calamari, shrimp, whitebait and vegetables, all coated in semolina. The secret is one: dry the ingredients very well before coating them, and be careful with salt because salt draws out water (I’m no expert so ignore me please) otherwise you risk ending up with soggy food and a coating that isn’t as crisp as expected!
For the fried seafood we can use mollusks, crustaceans, oily fish and many different vegetables if you like…
Instead of dredging the fish in flour we use fine durum wheat semolina, but you can also use an egg-free batter which you can find here → https://blog.giallozafferano.it/asilannablu/calamari-alla-romana-fritti-in-pastella-senza-uova/
THE 10 RULES FOR PERFECT FRYING
1. Bring the oil to the right temperature and check the temperature by putting a small piece of food or a wooden skewer in: if many tiny bubbles form, the temperature is okay.
2. Use plenty of oil because if there is too little oil the food will not cook properly or will burn.
3. Put only a few pieces in the pan at a time. If you add too many they will stick together and you will lower the oil temperature too much.
4. Try to fry pieces of the same size or thickness so they have the same cooking time.
5. Gently place the food into the oil to avoid splashes.
6. Remember to turn the food so it browns evenly.
7. While frying, try to remove any food residues from the oil, as they could carbonize and alter the flavor of the frying.
8. After frying the pieces and placing them on kitchen paper do not cover them because they may become soggy.
9. Salt or sweeten the food only after draining it.
10. Serve the fried food immediately, very hot!
HERE ARE SOME MORE RECIPES …
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Cooking time: 5 Minutes
- Portions: as desired
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- to taste calamari (cut into rings (about 3/8 in thick))
- to taste crustaceans
- to taste whitebait
- to taste carrots (julienned)
- to taste zucchini
- to taste fine durum wheat semolina
- to taste peanut oil (best for frying due to its high smoke point)
Tools
#ADV
- Wok
- Frying pans
- Cutting boards
- Knives
- Kitchen paper
Steps
1) MANDATORY: thoroughly clean the fish and crustaceans you plan to fry. Clean the mollusks such as calamari or squid and then cut them into rings about 1 cm (≈3/8 in) thick.
2) Remove the intestinal vein from the crustaceans after removing the shell, optionally leaving the tail intact.
3) For whitebait, those tiny little fish, you don’t need to remove everything because you basically eat the whole body as they are so small!
4) Remove the inedible parts of the vegetables and then cut them into julienne strips, preferably all the same size for even and optimal cooking.
5) PLEASE 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, added generously to the pan or wok, is at temperature — you can tell when a skewer placed in the oil forms small bubbles around the wood!
7) Begin by frying the small fish first, then the calamari rings, the crustaceans, and in a clean pan proceed to fry the julienned vegetables!
8) To fry vegetables you can also use RICE FLOUR as for TEMPURA, and if you want you can read more here → https://blog.giallozafferano.it/asilannablu/tempura-vegetariana-ricetta-contorno/!
9) Drain the various fish, mollusks, crustaceans, oily fish, and vegetables very well on kitchen paper and you are ready to enjoy the mixed fried seafood with zucchini and carrots!
Enjoy your meal!Annalisa
………………………………………………………………………………
RETURN TO HOME FOR NEW AND DELICIOUS RECIPES FROM THE BLOG La cucina di ASI
Do you like my recipes? Then follow me on your favorite social network! You can find me on INSTAGRAM and on the blog’s fan page on Facebook so you don’t miss any recipe or special and can comment on the preparations with me!!!
Copyright 2023© Annalisa Altini, All rights reserved
Annalisa says…
Some people like to serve the mixed fried seafood with lemon, others HATE the idea… personally, since everyone eats “their own fry,” I say WE CAN TOTALLY DO WHATEVER WE WANT and not care about the rest, ok?? Have a great weekend everyone and many thanks!
IF YOU REALLY DON’T FEEL LIKE FRYING…
