Ingredients for 4 people:
- 00 type flour
- 1L oil
- squids 500g
- rings 500g
- shrimps 500g
- salt
Procedure:
The first phase includes the phase of the police of the fish and is perhaps the most boring and long phase in fact we will treat later in another post the cleaning.
Clean the fish you take a handful of one type and dipping it in the flour, then sieve the fish so that it loses all the excess flour and then fry it.
Cooking fish is quick enough and a good way to see if it's cooked is to check the color and observe the calming oil.
Once cooked, drain it from the oil with a skimmer and place the fish in a plate with some fried paper.
Repeat this procedure until you are finished.
Serve immediately.
Tips and secrets
What types of oil to use?
You can use different types of oil to fry fish, the most used are peanut oil, sunflower oil and mixed seed oil.
The first of peanuts is usually the best and also the most expensive but I recommend it especially if you need to fry for many people because it has a longer life allowing you to use it several times.
Sunflower oil is a good oil that costs less than peanuts and is suitable for a family fry, therefore more suitable for small quantities.
Mixed seed oil is an oil that I tend to avoid because I do not like the idea of frying with different seeds but in the end the same concept of durability of the sunflower is worth.
At what temperature do you fry?
If you have a way to measure the temperature of the oil, the recommended temperature should be 160/180 degrees. Once the fish is put, it tends to lower and then throw the fish on 170 degrees.
Quantity to fry?
This question is the real secret of the success of the fried, in fact you have to fry small quantities at a time and other advice to avoid frying different types of fish.
When the oil is exhausted? And how to avoid burning it soon.
It is understood that the oil is now exhausted when it begins to smoke more than usual and takes a darker color tending to brown. To lengthen the life it is appropriate to sift the fish well so as to remove the excess flour, try to maintain a temperature in the indicated range and with the use of a fork or skimmer remove some previous frying residues from the oil.
Where to place the fish?
Once the fish is fried, even if well drained, it tends to release the excess oil, a suggestion is to lay it on a paper that can absorb. This favors the maintenance of the crunchiness of the fish thus avoiding the boiled effect.
What is fried fish with?
The fried goes well with a good sparkling white wine (I invite you to read the wine section) accompanied by fresh vegetables in season or simply with a slice of polenta. Avoid other fried foods like fries.
Below I recommend a useful tool to know the cooking temperature
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