Frittura di Paranza con Peppe di Napoli
#fritto #fried #frittomisto What's better than a fish fruit on these hot summer Sundays? 🍤 Peppe di Napoli, fisherman and fishmonger since the age of 6, will guide you to discover the non plus ultra of fried seafood: the paranza. The chef will guide you through the correct cleaning, preparation of the fish for frying and cooking to obtain a crispy outer crust and keep the pulp soft. What are you waiting for? Get ready to fry! 🐟 00:20 INTRODUCTION 01:27 CLEANING COD 02:22 CLEANING MULLET 03:07 CLEANING SQUID 03:28 CLEANING SOLE 04:11 CUTTING SQUID 05:09 FLOURING AND FRYING 10:06 PLATING FOR THE COMPLETE RECIPE 👇 (Ingredients for 4 people) For frying: Cod, 2-4 Small red mullet, 2-4 Baby squid, 300 g Prawns, 300 g Slatefish, 300 g Small sole, 2-4 00 flour Seed oil, for frying Tools: Skimmer Large frying pan Paper absorbent Download the recipe book here 👉 ac.academia.tv/ricettario_frittura SUBSCRIBE TO THE CHANNEL: https://bit.ly/AcademiaITAsub DISCOVER THE COURSES: https://academia.tv/it OUR BLOG: https://blog.academia.tv/ FOLLOW US ON: Instagram: / academia_ita Pinterest: https://www.pinterest.it/ITacademiatv LinkedIn: / 71354608 TikTok: / academia.tv Telegram: https://t.me/+0atHlu9OHyA4NGM0 Facebook: / it.academia.tv #fritto #frittomisto #frittolover #friedrecipe #friedtime #friedfish #fish #friedricerecipe #friedcrab #saporiditalia #Gourmet #GustoItaliano #ItalianDelicacies #Napoli #italiancooking #ItalianFlavors #GourmetExperience #italiantradition #FoodieItalia #italianfood #elearning #cooking #cookingvideo #cookingchannel #cookingathome #cookingtips
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