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Seafood dusted with some flour and fried until crispy makes a simple yet satisfying dish. Whatever seafood you want to fry :squid rings or calamari , squid tentacles, shrimp, scampi, small fish or fish fillets, follow these rules for a perfect “fritto di mare” dish !
Dry, and then fry: after washing the fish let it drain well, ensuring that it is as dry as possible before frying. If necessary, pat fish dry with absorbent paper.
Use the right type of flour: when frying fish and seafood texture matters, therefore using the right type of flour is key. We like to use semolina for an extra crunchy texture or durum wheat flour.
Shake off excess flour very well: when you coat the fish with flour always remember to shake off any excess. Too much flour will burn and falls off in the frying oil.
Use the right frying Oil: when I feel like a luxurious fry, I use extra virgin olive oil but it is certainly an exception! I usually use a good deodorized seed oil so as not to cover the delicate flavor of the food (sunflower oil).
Maintain the perfect temperature: before starting to fry make sure that the oil is hot. I do the test of the "fried flour": I put a pinch of flour in the pot where the oil is heating up and if it starts frying, the temperature is right.
Avoid overcrowding the pan: fry a few pieces at a time: if you put too much food together, the oil temperature drops and you leave the food undercooked instead of frying it.
Additional tips!
To ensure a dry fried food, after removing the fish from the pan, place them on a colander, salt, shake well and then place them on a plate covered with absorbent paper.
The secret of a good fried fish is the fast cooking: hot oil and cooking for a very short time (the time to brown), so as to keep the fried crispy on the outside and juicy from the inside
If you decide to make in mixed fried, fry one type of fish at a time.
