Fried fish, with the grits

Fried fish. How to make perfect? In my opinion unless you touch the fish, the better, so here's my secret. Behind this dish there is no invention, There is no creation, you don't need a scenographic presentation nor special wallpapers: is a fish fry and his extraordinary goodness depends on one thing. The freshness of the fish. The Italy is one of the few fortunate countries to have fresh fish all year round, especially oily fish that is good, is nourishing, It's cheap. This is a fish fry at Anzio, at the gates of Rome: anchovies, calamari, mullet, sole fish, COD… I dislike batters and impano the fish simply with the grits: are crunchy and dry. A splash of lemon, a good white wine fresh and nothing else.

Ingredients for 4 people:

  • 2 kg of mixed fish for frying: mullet, COD, sole fish, calamari, anchovies, sardines, shrimp
  • durum wheat flour as required
  • oil for frying as required
  • salt to taste
  • lemon to serve

Wash and clean all the fish (or get the fishmonger): I remove the innards and leave the head of cod and red mullet for a cosmetic issue, and because I like to eat it '.

Open anchovies in two, Remove entrails, head, bones and the central spine, the squid I wipe from internal sacs and residual sand and cut them into rings, leaving entire in pigtails, shrimp off the carapace and the head and leave only the tip of the tail. Wipe all the fish on paper towels. Put in a large dish hearty grits, season with salt (not too much because the fish has its own flavor, and then the salt you can always add the fried hot) and start bread well all the fish.

Heat a frying pan with high edges (I use the wok that, for frying, in my opinion has no comparison) with abundant oil seeds. The oil should be as, is the secret of a good frying: the fish should FRY dipping, so you don't even need to turn it too often and risk breaking.

When the oil is hot start to fry: I begin by fish a little’ the biggest, as the cod and sole. Don't put too much otherwise the oil temperature drops suddenly and the FRY will not be crunchy: I suggest a maximum of two to three bigger fish at a time: When you see them golden brown on the outside will be ready. Then proceed with the mullet and squid, always putting a few at a time. Latest anchovies: takes just a minute of cooking. Serve your fried fish immediately, with some piece of lemon.

THE PAIRING: fried fish recalls and requires a white wine and we chose one that is grown on the banks of Lake Garda Brescia. The Lugana Doc, produced by the farm Saikia, looks delicate, with hints of citrus and white flowers. Best served chilled. Ideal with this dry and crispy fried fish.

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5 comments

Elly May 25, 2013 at 12:35

ADA… hurry to say Bon Appetit! But de that??? You hogged you and I just drooled over your post!!! However today I'll have to cook the fish absolutely … is the fourth post in a row, just fish. And I've got a feeling! Of course before this frying pan (Thanks for the tip with the grits, I'll try)… I can only watch (at the time… but just wait a little bit… and via!). Very good!!!

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Elly May 25, 2013 at 12:36

p.s. … I just had a vision “nose”. I got a smell of fried fish…

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Sicilians creative in the kitchen May 25, 2013 at 13:27

Actually I ate: but the blog as you know need to do come to other hallucinations for hunger, So who could run to Cook! I love the fish, now that it is summer I I will produce in any exercise you can imagine…A big hug, ADA

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Judit + Corina @WineDineDaily May 25, 2013 at 01:37

Looks really delicious and crips! Thank you for the idea, the next time we will use wheat semolina.
Salute!
J+C

Reply
Sicilians creative in the kitchen May 25, 2013 at 01:44

Thanks girl! Yes, try wheat semolina for friyng and let me know the results!! ADA

Reply

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