Assorted fried fish from the Adriatic Sea

Type of recipe: Main courses

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Preparation method:

Clean all the fish in cold running water and drain well in a large colander. Flour both the fish and vegetables and sieve carefully to remove any excess, leaving only a fine flour coating. In the meantime, bring the oil to the right temperature (190°C) in a deep frying pan. For best results, the ratio of fish to oil should be about 1/10.

Begin frying the fish, starting with the largest pieces. As the fish comes to the surface, remove using a slotted spoon and drain on kitchen paper. Continue until all the fish and vegetables are cooked. Season with salt and serve on absorbent brown paper on a large tray. It is strictly forbidden to use lemon juice on this dish.

Preparation method:

Clean all the fish in cold running water and drain well in a large colander. Flour both the fish and vegetables and sieve carefully to remove any excess, leaving only a fine flour coating. In the meantime, bring the oil to the right temperature (190°C) in a deep frying pan. For best results, the ratio of fish to oil should be about 1/10.

Begin frying the fish, starting with the largest pieces. As the fish comes to the surface, remove using a slotted spoon and drain on kitchen paper. Continue until all the fish and vegetables are cooked. Season with salt and serve on absorbent brown paper on a large tray. It is strictly forbidden to use lemon juice on this dish.