Il Cucinologo
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Mixed Fried Fish

17/11/2023

Mixed fried fish is a classic of Italian cuisine, especially in maritime regions. Tasty and crispy, it is ideal for a convivial meal.

Ingredients

  • 300 g squid
  • 300 g shrimp
  • 200 g cod fillets (or other white fish)
  • 150 g flour
  • 2 eggs (optional, for a thicker batter)
  • Salt to taste
  • Oil for frying (peanut oil or light olive oil)
  • Lemon wedges for serving
  • Pepper to taste (optional)

Preparation

  1. Clean the fish. For the squid, remove the innards and skin, then cut into rings. Shell the shrimp leaving the tail and remove the intestinal vein. Cut the fish fillet into pieces.

  2. In a preferably large bowl, place the flour with a pinch of salt, and, if you want a batter, beat the eggs with a pinch of salt in another bowl.

  3. If using the batter, dip the fish pieces first in the egg and then in the flour, making sure it adheres well. If not using eggs, coat the fish pieces directly in the flour.

  4. Shake the fish pieces to remove excess flour.

  5. Heat the oil to about 180 °C. You can check the oil temperature with a kitchen thermometer or by placing a toothpick in the center: if small bubbles form around it, the oil is ready.

  6. Fry the fish in plenty of oil for 2-3 minutes, depending on size, until it turns a nice even golden color. Do not overcrowd the pot: fry the fish in batches to avoid lowering the oil temperature too much and to ensure each piece fries evenly.

  7. Drain the fried pieces on kitchen paper towels to remove excess oil.

  8. Serve immediately with lemon wedges and, if desired, a sprinkle of pepper.

Remember to eat the mixed fried fish hot to enjoy its crispiness and flavor.

Trivia

The tradition of mixed fried fish is very strong in Italian regions with access to the sea, where fresh fish is easy to find. Each area may have its own peculiarities or “secrets” for the perfect fry, such as the use of particular flours or the addition of spices to the batter.