Making the perfect fried seafood requires some very specific strategies: fresh fish is not enough, but it is a good base from which to start. Everything else Peppe Guida explains to us, with a winning recipe for enhancing the gifts of the sea.

Cover photo by Lido Vannucchi

Recipe taken from “Le ricette di casa mia” Gambero Rosso editions

Ingredients

(subjective doses depending on the number of guests)

Small fish (mullet, sole, cod...)
00 flour to taste
Rice flour to taste
Ice
Salt
Peanut seed oil

Procedure

In a bowl mix the two flours in equal parts, in another put cold water and ice.

In a high-sided pan, heat the oil to about 170°C (350°F).

Quickly flour each fish with your hands, remove the excess flour, then quickly dip it in water and ice and then fry it (one piece at a time) until golden brown. This will result in a crispy, flavorful crust due to the heat shock.

Repeat the process for each fish and then serve the fry seafood, still hot, with a pinch of salt and a few lemon pieces. To better appreciate the taste of fresh fish, citrus is not necessary, but it is a good idea to serve it, as it is liked by some.