The mixed fried fish it is one of those iconic dishes, which everyone would like to know how to prepare but which often keeps us away for fear of not being able to obtain a result that is up to par, but on the contrary with fish that are plump and torn on the plate. It is a second that knows no season and with a version in each region, with the use of different fish species, fried with or without batter. This is not a simple preparation, but following our advice you will at least avoid the 5 mistakes with mixed fried fish that too often are done by running this recipe. Let's see what they are.

5 mistakes with mixed fried fish

Wrong the oil for frying

The secret of perfect frying lies in the oil, which must have a high smoke point. The most suitable is thepeanut oil, whose smoke point is close to 210 °. This characteristic makes the food fry without the oil burning, transmitting to the fish that unbearable stinging smell.

Choose the wrong fish

Each region has its own recipe for mixed fried fish, but the ingredients that cannot be missing are squid, red mullet, shrimp, anchovies, cod and baby octopus. Leave alone octopus, cuttlefish or various fillets.

… and not fresh

The quality of the fish is unquestionable: it must be very fresh, smell of the sea and have a firm texture. Avoid frozen fish, in cooking they would release water, making frying soft and flabby.

Batter yes, batter no

A very hot topic is that of batter. Fish fry purists say no. The rule is to pass the fish in the flour, but not any, the semolina, for a few minutes, then sieving them in a colander to remove the excess and immediately dip them in the hot oil.

Cook in a little oil

This is perhaps the most unforgivable mistake. As if one thought that if there is little oil, the fish will get better. Quite the opposite. To fry well it is necessary fry a few fish at a time, so the seasoning temperature will not drop. And cook in abundant oil, so that the fish is completely covered with it: in this way it will take a few minutes for each piece, which will be dry and crisp.

In the tutorial still some advice for a perfect mixed fried

Other Recipes you can read:

• Recipe Passatelli with saffron in fish broth – Italian cuisine ..

  The fish broth and saffron passatelli is a first course created by chef Matias Perdomo, a Michelin star with the Contraste restaurant in Milan, which combines two traditional regional ..

• Mixed fish pancakes with Greek yogurt sauce and fresh herbs ..

  The mixed fish fritters with Greek yogurt sauce and fresh herbs will take you on a taste journey through the flavors and aromas of the Mediterranean. Crispy on ..

• Recipe Recipe: prawns in spiced salt – Italian cuisine reinvented ..

  Stir-fried, boiled, grilled? The correct recipe for prawns tasty, juicy and which retain all the taste of the sea, we have it. It's this one, the one ..