Mixed fried fish

17/11/2023

Mixed fried fish is a classic of Italian cuisine, especially in coastal regions. Tasty and crispy, it is ideal for a social meal.

Ingredients

300 g of squid
300 g of shrimp
200 g of cod fillets (or other white meat fish)
150 g of flour
2 eggs (optional, for a thicker batter)
Salt to taste
Oil for frying (peanut or light olive oil)
Lemon wedges to serve
Pepper to taste (optional)

Preparation

Clean the fish. For the squid, remove the innards, skin and cut them into rings. Shell the shrimp leaving the tail and remove the intestinal tract. Cut the fish fillet into pieces.
In a preferably large bowl, put the flour with a pinch of salt, and, if you want a batter, beat the eggs with a pinch of salt in another bowl.
If using the batter, first dip the fish pieces in the egg and then coat them with the flour, making sure it sticks well. If not using eggs, directly coat the fish pieces in flour.
Shake the fish pieces to remove excess flour.
Heat the oil to a temperature of about 180 °C. You can check the temperature of the oil with a cooking thermometer or by putting a toothpick in the middle: if small bubbles form around it, the oil is ready.
Fry the fish in plenty of oil for 2-3 minutes, depending on the size, until it turns a nice uniform golden color. Do not overload the pot: fry the fish in batches to avoid lowering the temperature of the oil too much and to ensure that each piece is fried evenly.
Drain the fried pieces on kitchen paper to remove excess oil.
Serve immediately with lemon wedges, and if you like, a sprinkle of pepper.

Remember to consume the mixed fry while it’s still hot to fully appreciate its crispiness and flavor.

Did You Know?

The tradition of mixed fried fish is very much felt in the Italian regions with access to the sea, where it is easy to find fresh fish. Each area may have its peculiarities or “secrets” for the perfect fry, such as the use of special flours or the addition of spices in the batter.