{"id":1682,"date":"2024-04-25T00:06:43","date_gmt":"2024-04-24T21:06:43","guid":{"rendered":"http:\/\/www.cookbest.top\/?p=1682"},"modified":"2024-04-25T00:06:44","modified_gmt":"2024-04-24T21:06:44","slug":"mixed-fried-fish-the-recipe-for-preparing-it-to-perfection","status":"publish","type":"post","link":"https:\/\/www.cookbest.top\/?p=1682","title":{"rendered":"Mixed fried fish: the recipe for preparing it to perfection"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">ingredients<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ingredients<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Calamari<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">300 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Shrimp<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">300 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">sole<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">200 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Anchovies<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">250 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mullet<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">250 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Merluzzetti<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">250 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">salt<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">to taste<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">they also serve you<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">re-milled durum wheat semolina<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">to taste<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sunflower oil<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 l<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lemon<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mixed fried&nbsp;<strong>fish<\/strong>&nbsp;is a timeless classic of Italian cuisine. Golden, crunchy and with an unmistakable aroma, it lends itself to being consumed both as a&nbsp;<strong>second course<\/strong>&nbsp;, to be enjoyed by the sea in the company of a good glass of white wine, and as&nbsp;<a href=\"https:\/\/www.cookist.it\/street-food-ricette\/\">street food<\/a>&nbsp;to be consumed, in the Neapolitan way, inside the&nbsp;<em>cuoppo<\/em>&nbsp;: the traditional straw paper parcel filled with&nbsp;<a href=\"https:\/\/www.cookist.it\/zeppole-di-pasta-cresciuta\/\">seafood zeppoline<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.cookist.it\/baccala-fritto\/\">cod<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.cookist.it\/alici-fritte\/\">anchovies<\/a>&nbsp;, crab claws, cuttlefish and much more.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Preparing it requires a few simple precautions. First of all, the&nbsp;<strong>choice of fish<\/strong>&nbsp;, which must be&nbsp;<strong>very fresh<\/strong>&nbsp;and perfectly clean: the classic recipe involves the use of cod, prawns (to be fried with the entire shell), anchovies, red mullet, octopus and squid, but it can also be made with other species fish. Be careful with squid: for a greater guarantee of quality it is better to buy them whole and then cut into the classic rings, rather than already cut.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Then there is the&nbsp;<strong>type of breading<\/strong>&nbsp;(and the many schools of thought on the matter): there are those who use a batter prepared with flour and eggs, and those who simply use 00 flour. We suggest you coat the fish in&nbsp;<strong>re-milled wheat semolina&nbsp;<\/strong><strong>hard<\/strong>&nbsp;and to do it very quickly: in this way the semolina will not become moist, leaving the fried food dry and light. Alternatively you can use&nbsp;<strong>rice flour<\/strong>&nbsp;, also perfect for gluten intolerants and with an equally tasty yield.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">And last, but not least, there is&nbsp;<strong>oil<\/strong>&nbsp;.&nbsp;<a href=\"https:\/\/www.cookist.it\/la-frittura-perfetta-8-consigli\/\">For impeccable fried food<\/a>&nbsp;that melts in your mouth it is essential that it is made with seeds (preferably sunflower) and at the&nbsp;<strong>right temperature<\/strong>&nbsp;, i.e. between 175 and 180 \u00b0C. In fact, with a temperature that is too low, the fish would absorb too much oil, resulting in it being soft and heavy, and with a temperature that is too high it would burn and remain raw inside. If you don&#8217;t have a kitchen thermometer at home, drop a little semolina or a small piece of potato into the pan: if it immediately rises to the surface and starts to sizzle, the oil is ready. Fry a few pieces at a time (to prevent the temperature from dropping too much) and, preferably, of the same type and cut: different species of fish require different cooking times.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Once ready, the fried food should be drained on a sheet of&nbsp;<strong>absorbent kitchen paper<\/strong>&nbsp;, salted and served with a splash of&nbsp;<strong>lemon<\/strong>&nbsp;juice , strictly hot and fresh. But if you want to prepare it a few hours in advance or have some left over for the next day, you can heat the oven to 100\u00b0C, turn it off and put the fish in for a maximum of 1 hour: in this way it will return to being delicious and fragrant as freshly made.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Find out how to prepare mixed fried fish following the step-by-step procedure and advice.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to prepare mixed fried fish<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/05\/Fritto-misto-di-pesce-1-pulire-calamari.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Clean the squid: gently remove the head and remove the entrails1.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/05\/Fritto-misto-di-pesce-2-eliminare-pelle.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Remove the skin with your hands2, remove the internal cartilage feather and cut off the fins.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/05\/Fritto-misto-di-pesce-3-tagliare-tentacoli.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 3<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Also remove the eye and beak3.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/05\/Fritto-misto-di-pesce-4-tagliare-ad-anelli.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cut the cloak into rings4approximately 0.5 cm thick.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/05\/Fritto-misto-di-pesce-5-pulire-sarde.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 5<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Clean the anchovies: remove the head5.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/05\/Fritto-misto-di-pesce-6-togliere-la-lisca.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 6<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Open them like a book and remove the central bone6.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/05\/Fritto-misto-di-pesce-7-sarde-pulire.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 7<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Once the anchovies are cleaned, keep them aside7.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/05\/Fritto-misto-di-pesce-8-pulire-triglia.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 8<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Do the same with the mullets8, cod and sole.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/05\/Fritto-misto-di-pesce-9-procedere-allo-stesso-modo-con-merluzzetti.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">And keep these aside too9.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/05\/Fritto-misto-di-pesce-12-scaldare-lolio.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 10<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Heat plenty of vegetable oil in a pan10.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/05\/Fritto-misto-di-pesce-13-passare-calamari-in-semola.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 11<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pass the squid in the semolina11.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/05\/Fritto-misto-di-pesce-14-friggere.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 12<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dip them in boiling oil12.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/05\/Fritto-misto-di-pesce-15-scolare-i-calamari.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 13<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">And, once fried, remove them with a slotted spoon13.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/05\/Fritto-misto-di-pesce-16-mettere-su-carta-assorbente.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 14<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Then drain them on absorbent kitchen paper14.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/05\/Fritto-misto-di-pesce-18-friggere-sarde.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 15<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pass the other fish in the semolina too and gradually immerse them in the boiling oil15.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/05\/Fritto-misto-di-pesce-19-scolare-sarde.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 16<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Until they are golden and crispy16.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/05\/Fritto-misto-di-pesce-20-scolare.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 17<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fry the prawns too17.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/05\/Fritto-misto-di-pesce-22-friggere-sogliolette.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 18<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">And it ends with the sole18.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/05\/Fritto-misto-di-pesce-21-salare.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 19<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sprinkle with a generous pinch of salt19.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/05\/Fritto-misto-di-pesce-finale-2.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 20<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Arrange the fried fish on a serving dish and serve hot, accompanying with the lemon wedges20.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>ingredients Ingredients Calamari 300 gr Shrimp 300 gr sole 200 gr Anchovies 250 gr Mullet 250 gr Merluzzetti 250 gr salt to taste they also serve you re-milled durum wheat [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1683,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1682","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Mixed fried fish: the recipe for preparing it to perfection - Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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