Frittura di Paranza

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 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.

   Ongeveer 5 min

   Tip van de kok: Drying the fish completely is crucial for a crispy result.

2. 2

   Spread the semolina flour onto a large plate or shallow dish.

3. 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.

   Ongeveer 5 min

   Tip van de kok: Avoid over-coating the fish; a thin layer is all you need for crispiness.

4. 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.

   Ongeveer 5 min

   Tip van de kok: Use a kitchen thermometer to ensure the oil is at the correct temperature for best results.

5. 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. 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.

   Ongeveer 4 min

7. 7

   Using a slotted spoon or spider, transfer the fried fish to a wire rack lined with paper towels to drain excess oil.

   Tip van de kok: Season immediately with sea salt while still hot.

8. 8

   Repeat the frying process with the remaining fish, ensuring the oil returns to temperature between batches.

   Ongeveer 6 min

9. 9

   Serve the Frittura di Paranza immediately with fresh lemon wedges for squeezing over.