- 1 Kg fish gallonell
- 200 g red onion
- 200 g zucchini
- 200 g potatoes
- half a lemon
- re-milled durum wheat semolina
- peanut oil
For the recipe for fried chicken with vegetables, peel the onion and slice it into slices that are not too thin. Peel the courgettes, cut them into strips and mix them in a bowl with the onion slices and two pinches of salt; transfer the vegetables to a colander and let them macerate, and drain, for about 30 '.
Wash the potatoes and, without peeling them, cut them into very thin slices (for a more scenographic effect use a mandoline or a striped vegetable cutter), then soak them in a bowl of cold water for 30 ': this step favors the release of the starch and keeps the most crunchy potatoes after frying. Cut the capone fish fillets, cut them into cubes and pass them in the semolina.
Dry all the vegetables well (zucchini, onions, potatoes); put the courgettes and onion in the semolina, fry them in abundant peanut oil for 3-4 minutes, then drain them on kitchen paper. Fry the potatoes in the same oil, a few at a time, for 1 ', then the fish cubes for a couple of minutes: drain and dry all on kitchen paper. Mix the vegetables and the fish in a bowl and season with the juice and the lemon zest. Complete with mint leaves, salted and immediately brought to the table.