Fried Fish is a typical dish of Mediterranean cuisine, loved for its crunchiness and fresh seafood flavour. Preparation begins with choosing a variety of fresh fish, such as calamari, prawns, mussels, cuttlefish and sole, which are cleaned and cut into uniformly sized pieces. The fish pieces are then dipped in flour, then in beaten egg and finally in breadcrumbs or durum wheat semolina, pressing lightly to ensure the coating adheres well. Once ready, the fish pieces are fried in plenty of extra virgin olive oil or seed oil, heated to medium-high temperature, until they become golden and crispy. It is important not to overload the pan when frying to prevent the oil temperature from dropping too much and compromising the crispiness of the frying. Once ready, the fried fish is drained on absorbent paper to eliminate excess oil and served hot, accompanied by lemon wedges and, if desired, a sprinkle of salt. Fried fish is often accompanied by fresh side dishes such as green salad, french fries or grilled vegetables.
Ingredients for one portion: Calamari, Prawns, Mussels, Cuttlefish, Sole (quantity to taste), Flour, Eggs, Breadcrumbs or durum wheat semolina, Extra virgin olive oil or seed oil, Lemon, Salt.
Allergens: Gluten (flour), Crustaceans (shrimp).
Calories: Approximately 400-500 calories per serving.
Preparation time: Approximately 20-30 minutes.