Ingredients for 4 people
- 290 cal x 100g
- Fish (Salmon, swordfish, or trout) 6 slices
- 00 flour 4 tbsp
- Breadcrumbs 4 tbsp
- Salt as needed
- Pepper as needed
- Extra virgin olive oil as required
- Lemon 1
The fried fish is an inevitable presence of the holiday menu. It is well known that mixed fry is widely brought to the table between Christmas and New Year – proof of this is the crispy and light fried fish that is usually enjoyed especially in Southern Italy. remain a perfect second course for lunch with the family, or for a dinner with friends. It does not require any particular precautions, apart from the freshness of the selected raw material and a few common ingredients (including a quality oil) but allows for a full-flavored gastronomic experience. Its strength lies in simplicity, it is true, but it can always be emphasized with an accompanying sauce, be it a citronette or a common homemade mayonnaise. Here’s how to proceed.
Drain the fried fish on absorbent kitchen paper and serve with lemon slices or freshly squeezed juice.
Fried fish variant
The variations of fried fish are as many as the types of fish to be used, but to vary the breading, you can introduce a step in which to pass the slices in the beaten egg.