FRITTO MISTO di PESCE e ANELLI di CIPOLLA ricetta fritto misto

Fritto misto and onion rings ■ The things I use. my social networks, my contacts My Book, You can find them here https://rapanelloelasuacucina.blogspo... ________________________________ Fritto misto di Pesce with onion rings We hear several thousand-year-old secret recipes on how to make fritto misto, the selection of fish and above all how to flour it, batter it and fry it. But then if we want to look carefully, making fritto misto di pesce is a very easy thing, it is about floured and fried fish, and you only need a couple of tricks to avoid making a kind of unwatchable paste and I want to describe to you well how to do it, and while we are at it, let's make some crispy onion rings that go very well with fritto misto di pesce. Mixed fried fish for 3 people 400 gr of fish per person (Calamari, shrimp, cuttlefish, anchovies) or other fish Re-milled semolina flour Abundant frying oil (peanut oil or suitable oil) salt Onion Rings Large onion 100 ml of water 50 gr of rice flour 50 gr of 00 flour Clean the calamari by cutting the tuft just above the eyes, remove the beak, remove the cartilage and remove the innards, wash well and cut into 2 cm rings. You can shell the shrimp or leave them whole, the size you prefer, remember to insert a toothpick into the back of the shrimp a few millimetres below the crest and remove the intestine, if you can't, peel them and make an incision with a small knife. You can easily clean the anchovies by pinching them just below the head and removing everything that is in the lower part, in the belly. Wash everything well and put all the fish of your mixed fried food in a colander. Let it drain well for 15-20 minutes. In the meantime that it drains you can get ahead by preparing the onion rings that we will see later. Once the fish is well dried without excess water, you can turn on the oil in a fryer or in a large pot, at least a liter of oil. Do not use olive oil or corn oil or sunflower oil, use peanut oil or a specific frying oil. Take a handful of fish, do not fry or flour too many at a time. Flour it with plenty of re-milled semolina flour, you can also use normal classic flour but the re-milled one dries the fish much more and guarantees a dry and velvety result. With a sieve you eliminate the excess flour and put the fish in the very hot oil a little at a time. The oil temperature should be around 170-180°C. You can fry a small squid alone and act as a spy to see when the oil is hot. Fry all the fish a little at a time, the squid and cuttlefish fry in 3 minutes they should become slightly golden and are ready. The prawns should become crispy, when they are crispy they are also cooked. When you see the anchovies are slightly crispy, leave them to fry for another minute because a little more browned they are better. Salt at the end as you do with chips. Onion rings Mix the water and the two flours with a whisk. You can also use just 100g of normal flour, not semolina, to make the batter instead of doing 50 of normal and 50 of rice but doing half with the rice one the frying will be much crispier. Cut a large onion into one-centimeter rings and knead them well before frying them. You'll see how good they are, let them fry well. Salt at the end. #frittomisto #fishrecipes _________________________________ ■ My book https://www.impremix.it/prodotto/fate... ■ RAPANELLO SHOP https://rapanelloelasuacucina.blogspo... ■ The Blog https://rapanelloelasuacucina.blogspo... ■ Facebook   / rapanell0   ■ Instagram   / rapanello.rapanello   ■ Contact only for commercials [email protected] ■ My second channel of HOME AND GARDEN WORKS    / @casaegiardinodigabriele   radish recipes