Tag: fish

Anzio's fish, the port of ancient Rome, a recipe – Italian Cuisine

Anzio's fish, the port of ancient Rome, a recipe

A tradition that comes from very distant times, that of fish cooking in Anzio, and which still lives today with delicacies. Like the recipe that chef Maria Elena Reganti gives us

Undisputed capital of the best fish in Central Italy, Anzio it is Blue Flag (for the fifteenth consecutive time) and Green Flag for its child-friendly beaches. Here the fish tradition it has its roots in ancient Rome when Pliny the Elder, a great observer of nature, wrote that the fish of this area of ​​the Tyrrhenian Sea was unmatched. As well as its port, wanted by Nero, which was born in Anzio: protected behind the rocky hill it was practically unassailable. Its brick remains still brave the waves.

The "modern" port called Innocenziano arrived in the seventeenth century with Pope Innocenzo XII. The first dedicated to sustainable fishing that set limits on the quantities of fish. Mackerel, anchovies, red mullet, moorhen or crock, strawberry, octopus represent the engine of the city economy and rarely, those who embark for the island of Ponza, give up a stop at the restaurant. «Every morning, at 7.30, I go to get supplies of raw materials as my grandfather Alceste did, a real precursor of raw fish, says Giuseppe Papa, who with his mother Maria Elena, his uncle Igino and his cousin Alceste carries on the family tradition in the historic local Alceste al Buon Gusto. "Among the historic fishing boats of Anzio there is that of the Spina family, now in its fifth generation, which has specialized in shellfish fishing".

To the readers of La Cucina Italiana, the chef Maria Elena Reganti suggests one summer recipe in the sign of tradition: Portodanzese mackerel in butter and anchovy sauce, to be enjoyed also under the umbrellas of the Spiaggia Regina bathhouse, managed by her husband Vincenzo and daughter Carlotta.

Ingredients for 4 people

1 kg of clean mackerel, 1 l of linseed oil, 300 g of butter, 200 g of Anzio anchovies in oil, 200 g of 00 flour, 4 eggs, salt to taste


Fillet the mackerel and cut it into large cubes. Put it on two sheets of parchment paper and crush it. Bread the fish in flour and then in the egg, fry it in boiling oil for 5 minutes. Drain it and dry it well. In a separate saucepan, melt the butter with the anchovies in oil. Serve the mackerel and sprinkle it with the butter and anchovy sauce.

5 mistakes made with mixed fried fish – Italian Cuisine

5 mistakes made with mixed fried fish

Being able to get a good fried fish is not so obvious. For a satisfying result, start avoiding these 5 mistakes

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

Mixed fried fish: how to make it light – Italian Cuisine

Mixed fried fish: how to make it light

Calamari, prawns and minnows: these are the ingredients usually used for a mouth-watering fried fish. A traditional classic that, if done in a workmanlike manner, is also light

Mixed fried fish it is one of the most appetizing and appreciated dishes ever: squid rings, crispy prawns and minnows scented with fresh lemon juice. A summer dish, perfect to be enjoyed on summer evenings, perhaps at the sea, where fishermen return to the port with crates overflowing with fish of all kinds, gleaming like a steel blade, which can be bought directly and then cooked. And the mixed fried is a dish that can be prepared at home, following some indications for it to remain light and digestible.

The fish: very fresh

Fish is a food that deteriorates in a short time: just a few minutes out of the fridge and the risk of parasites is lurking. To avoid unpleasant poisoning, buy from a trusted fishmonger what you will need to prepare this dish, choosing between squid, shrimp and various fish, like anchovies, red mullets and sardines. Clean the purchased fish immediately, wash, dry and leave them in the fridge if you are not going to cook them right away.

Flour or batter? Grits!

One of the weak points of homemade frying is always lightness: often the fish is covered with various types of batters, which have the sole purpose of making them greasy and heavy, in a word indigestible. So leave beer yeast, sparkling water, eggs or milk alone. Select semolina, which is thicker and which gives a more crisp texture. Wash the fish, dry them, pass them in the semolina and then throw them in the boiling oil, without adding other ingredients.

Oil or butter for frying?

Light frying is done with oil, preferably extra virgin olive oil or peanut seeds, because they both have a very high smoke point, contain many monounsaturated fatty acids, more stable, which do not go rancid and resist very well to the high temperatures, necessary for a good frying. Contrary to what one might think, the more oil you use, the better the frying. Then put a few fish at a time in the pot, so as not to lower the oil temperature and not to absorb the fish too much.

The oil is reused!

Don't be afraid to reuse the oil that you used for a fry. You can use it three or four more times. The key thing is filter it with a dense texture strainer, to remove all residues of fish or semolina, which could burn in subsequent fries or otherwise leave a unpleasant taste. Bottle it and keep it closed for the next time, without any health risk.

Perfect frying

For a mixed fried prepared in a workmanlike manner, follow our tips in the tutorial!

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