Mixed Fried Fish
Ingredients
300 grams fish and shellfish per person
Fish pieces (rockling is good to use in this dish)
Squid
Prawns
plain flour
Salvo vegetable oil for frying
Method
Split prawns with a serrated edge knife, clean, keep shell
Use clams and mussels in the shell. Wash. It is also advisable to soak mussels overnight in water with some milk
Purify the oil with bread and vinegar (take a piece of stale bread and soak in vinegar then fry in the oil. The bread absorbs any inpurities and takes away any unpleasant smell in the oil. Discard bread and use oil. The oil will need to be purified each time you cook fish)
Keep the shellfish in the shell and dip into flour
If using any whole fish, dip into flour and cook first. (NOTE: with whole fish, such as whiting, roll in flour. Hold by the tail and dip quickly into icy water and then plunge into the oil. This means that the oil doesn't get dirty and the fish emerges very crisp)
Dust all the fish and shellfish in flour and cook quickly in the hot oil.
This must be done in small batches
Serve immediately
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