It is difficult to determine the origins of Italian fried fish, but what we do know is that Pliny actually spoke in some of his writings about eggs fried in oil. Therefore, around the first century AD, the technique of cooking food with large amounts of oil, known as frying, appeared.
* Ingredients and Preparation:
Wash and drain the squid, then use kitchen scissors to cut it into rings about 2 cm wide. Wash the shrimp with its peel. Wash the anchovies, then remove the head and entrails. Place the fish in a filter and allow it to dry with absorbent kitchen paper.
Heat the oil in a large frying pan. Meanwhile, pour the flour into a dish and carefully cover the fish with this flour. When the oil reaches the ideal temperature, add the fish. It is highly recommended to fry a few fish at a time so that the temperature of the oil does not drop, which harms the fragility of the fried fish. When the fish is golden and crunchy, remove it from the pan, being careful to drain it to remove excess oil, and place it on paper towels. Season with salt, add a slice of lemon to it and serve hot.
Enjoy !
