2 fried calamari

07488 FRIED CALAMARI INGREDIENTS good fried PROCEDURE is the result of some essential features The best pans are those of iron or non-stick, the only permitted seasoning olive oil in quantities such as to allow the fish to remain well separated from each other and to take color from all sides. The oil temperature should be about 180° fish portion and fillets 200° and small fish; the big fish, i.e. those exceeding 200 g range sfilettati. In milk, sometimes flavored with herbs, dip the fish cleaned and washed, dry, pass in the flour and shake it, eliminating the excess. Immerse it in hot oil and grease on absorbent paper to remove the grease. Another method is to pass the fish before baking in a batter of flour and water, enriched with egg whites mounted to snow. The fried golden, crispy should be to the outside and soft inside. For crustaceans and molluscs, the procedure is identical; FRY adult small cefalopidi like baby octopus; larger ones should be cut to ring (for example squid). For these shellfish cooking time must be very short to not remove the fragrance and softness of flesh. Bivalve molluscs, deprived of shells, are marinated in olive oil, lemon and parsley, passed into the batter or breadcrumbs and fried quickly in hot oil.