There mixed fried fish, or simply mixed fried, it is a pleasure to share in a lunch or dinner with friends or family. A recipe that has become a great classic, with shrimp, squid, mullet, sardines and tufts of baby octopus but other varieties of fresh fish such as anchovies are also good.
- 2 whole squid
- 12 shrimp
- 300 g of baby octopus sprigs
- a handful of minnows
- 10 anchovies or sardines
- 4 mullets
- 250 g of re-milled durum wheat semolina
- peanut oil
The mixed fried fish can be felt from afar thanks to its scent. If done in a workmanlike manner, fried fish is in fact an unforgettable recipe. A seafood dish that contains the most popular small-sized fish such as shrimp, mullet, sardines, squid, various small fish, baby octopus. A cocktail of flavors and textures that you can vary according to your preferences and availability of the raw material.
The most unpleasant part is there cleaning the fish, but you can shorten the time by buying fish that is already cleaned. it is important that it is fresh: for example, you prefer whole squid, and not already cut into rings, because you will be more certain of their freshness.
Then there are some rules for a mixed fried fish fromoil which must be of seeds and very hot, never below 180 degrees, otherwise the frying will not be dry and crunchy. We advise you to fry fish on the basis of the variety in order to maintain homogeneous cooking times. In fact, the bigger the fish, the more they have to cook. For a perfect breading we suggest the durum wheat flour.
Finally, remember that the fish fry should be served immediately very hot and without lemon.
We have put together the directions for the perfect mixed fried food for you. Tips and tricks for not making mistakes.
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How to prepare: Mixed fried fish
- Preparation time
- 60 min
- Cooking time
20 min – 25 min
How to prepare: Mixed fried fish
To prepare the mixed fish fry, start by cleaning the different varieties of fish you have available.
Clean the squid and baby octopus on a cutting board. Cut the squid into rings and the baby octopus tufts in half.
Eliminate the carapace leaving only the tail. Incise the back and remove the intestine. Then rinse the fish.
Now move on to cleaning the mullets and sardines. Fillet the mullets, wash them very well and dry them with kitchen paper. Desquamate the sardines, remove the entrails and open them like a book, leaving the tail. Rinse them carefully and dab with kitchen paper. Gradually place the fish plulito on a cutting board in an orderly manner.
Prepare a dish with semolina and pass the fish on all sides. Then let it rest on a cutting board. The fish should be moist but not wet to avoid lumps.
Meanwhile, in a pan, heat oil which must reach 180-190 degrees. To be sure, measure the temperature with a kitchen thermometer. When the oil is hot, start frying the fish by variety, so as to have a homogeneous cooking.
So first all the squid, then the mullet, sardines, shrimps, baby octopus tufts and small fish.
Once golden, drain the various fish and transfer them to a plate covered with fried paper. Combine the fry in a single dish, taking care to remove the greased paper.
Season with salt and immediately serve the mixed fried fish.