Main Course

Frittura di Paranza

Name: Frittura di Paranza
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4人分
Cuisine: italian
Ingredients: 800 g mixed small fish cleaned, gutted, and scaled; 1 カップ semolina flour; 4 カップ vegetable oil; 2 個 lemon cut into wedges; 1 小さじ sea salt to taste

Frittura di Paranza is a classic Italian dish featuring a mix of small, fresh fish lightly floured and fried until golden and crispy. It's a simple yet delicious way to enjoy the delicate flavors of the sea. This recipe focuses on fresh, seasonal catches for the best taste.

Forkinによるオリジナルレシピ

合計時間: 35 分
人数: 4
難易度: 普通

アレルゲン情報： 魚、グルテンを含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

800 gmixed small fish, cleaned, gutted, and scaled
1 カップsemolina flour
4 カップvegetable oil
1 小さじsea salt, to taste

for serving

2 個lemon, cut into wedges

調理器具

deep fryer · large pan · slotted spoon · paper towels · wire rack · kitchen thermometer

作り方

手順

1
Rinse the mixed small fish under cold running water and pat them thoroughly dry with paper towels. Ensure they are as dry as possible to prevent oil splattering.
約5 分
調理のヒント： Drying the fish completely is crucial for a crispy result.
2
Spread the semolina flour onto a large plate or shallow dish.
3
Working in small batches, dredge the fish in the semolina flour, ensuring each piece is lightly and evenly coated. Shake off any excess flour.
約5 分
調理のヒント： Avoid over-coating the fish; a thin layer is all you need for crispiness.
4
Heat the vegetable oil in a large, heavy-bottomed pan or deep fryer to about 175°C (350°F). The oil should be deep enough to submerge the fish.
約5 分
調理のヒント： Use a kitchen thermometer to ensure the oil is at the correct temperature for best results.
5
Carefully add a single layer of floured fish to the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and make the fish soggy.
6
Fry the fish for 2-3 minutes per side, or until golden brown and crispy. The exact time will depend on the size of the fish.
約4 分
7
Using a slotted spoon or spider, transfer the fried fish to a wire rack lined with paper towels to drain excess oil.
調理のヒント： Season immediately with sea salt while still hot.
8
Repeat the frying process with the remaining fish, ensuring the oil returns to temperature between batches.
約6 分
9
Serve the Frittura di Paranza immediately with fresh lemon wedges for squeezing over.

おいしく保存

保存方法

Frittura di Paranza is best enjoyed fresh; leftovers can be stored in an airtight container in the refrigerator.

温め直し

Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes until crispy, or in an air fryer.