Ingredients:

• various species of fish
• strong flour
• salt
• plant frying oil

Procedure:

Clean, rinse and dry the fish. Season with salt, coat with flour and remove the excess. If the fish is smaller, it is recommended to shake the fish and the flour in a colander. Place the fish in the hot oil, piece per piece. It is important that you fry fish of similar size. This dish is accompanied with traditional polenta and served sprinkled with lemon.

Suggestions:

It is of utmost importance to heat the oil well because if fried at low temperature, fish will absorb a lot of oil. Fish will not absorb a lot of oil if put in the freezer a few minutes before frying. The quantity of fish to fry should be taken into account as well since greater quantities may decrease the oil temperature.

*Frying is the most common fish preparation method because the fish is the tastiest that way. Our informers also confirmed that almost all fish species were usually fried.

**Fritto misto is the sweetest when small fish and seafood, such as striped red mullet, small squids, shrimp tails, anchovies or small hakes are used. You can fry fish of your choice. We fried what it was “given” to us by the sea that day, i.e. a flathead grey mullet sliced in larger pieces, a little shark cleaned and cut in thicker stripes, ray wings and entire mantis shrimps.