Tag: frying

Fried fish with the recipe for longevity – Italian cuisine reinvented by Gordon Ramsay

Fried fish is summer. Not that you can’t eat it in winter, of course, but when the sun is shining and maybe you can see the sea from the table, it’s a whole different thing. The fact is that, like all fried food, even fish fried food should be an exception because it is rich in fat, also heavy to digest. However, there are little tricks that can make it easier. light, healthy and no less tasty than the “traditional” one.

Seeing is believing with the longevity fish fry recipewhich gave us the Dr. Chiara Manzia nutritionist who has been investigating the relationship between food and health for years, to which he has also dedicated an academy in which you learn to prepare dishes rich in beneficial substances to prevent cellular aging. Like this one, precisely.

What is the best flour for frying?

What makes your fried fish special? First of all the breading, which is made with rice flour instead of white flour: «The advantages of rice flour for frying are many says Dr. Manzi. «First of all Rice flour absorbs only 4% fatand they are fats that are good friends of the heart. It also inhibits the formation of acrylamidea genotoxic chemical (that is, it damages DNA) that can form in cereals, potatoes and coffee during cooking. Finally, and this is no small thing, rice flour creates a very thin breading that makes the fish taste better.

How to make a light fried food

Another significant difference compared to classic frying is theoil used: “Advise high oleic sunflower seed oilwhich maintains high temperatures well, contains fats that are good for the heart and also lasts longer since it can be filtered and reused up to 5 times”. In addition to this, be careful dab the fried food. In the recipe suggested by Dr. Manzi, you have to do it three times after draining the fish. “It’s a very easy trick that allows you to eliminate excess fat.”

Which fish for frying

For the rest, the choice of fish is yours: «The fish explains Dr. Manzi«It’s all antiaging, including shrimp, mussels and clams: new scientific research has widely demonstrated that they do not negatively affect cholesterol. The only advice is to try to avoid fatty and large fish such as swordfish or salmon which are those that can accumulate more lead and mercury due to marine pollution.

Fried fish with the recipe for longevity

Claudio Caridi – Getty Images

Ingredients for 4 people

  • 400 g prawns
  • 400 g of artichokes
  • 330g of squid
  • 2 g iodized salt
  • rice flour to taste
  • extra virgin olive oil or high oleic sunflower oil to taste


  1. Clean the squid and cut them into slices
  2. Clean the prawns: remove the head and the shell and eliminate the dark filament of the intestine.
  3. Clean the artichokes by removing the tougher outer leaves, the tip and the internal fluff, then cut them into wedges.
  4. Coat the fish with rice flour and fry it in plenty of hot oil (170-180°C).
  5. Cook until golden, but be careful that it does not turn brown (an indicator of the formation of acrylamide, a substance that is the enemy of our health).
  6. Drain the fish well from the oil and pat dry on kitchen paper, changing the paper 3 times.
  7. Meanwhile, flour the artichokes, then fry them and pat them dry in the same way.
  8. Salt and serve the fried fish with the artichokes.

Other articles from La Cucina Italiana that might interest you

Stuffed courgette flowers: 4 fillings to try – Italian cuisine reinvented by Gordon Ramsay

THE Stuffed Pumpkin Flowerslet’s face it, they are one of the many masterpieces of Italian cuisine.
In itself the flower presents itself as a beautiful ingredient to look at and to bring to the table, but stuffed inside and then battered and fried it becomes pure poetry.
The only dilemma remains how to fill it. Here are some ideas for you, but first, some advice for cleaning courgette flowers well.

How to clean courgette flowers

Before even moving on to the flower cleaning, choose them well because they must be beautiful, fresh and rigid. Damaged and slightly mushy petals are absolutely not good for frying.
When you have found a perfect product, proceed as follows: open the petals without breaking them and remove the pistil inside. Some say that it is not necessary, but in my opinion it is a step that must be done for the success of the dish.
Then wash the flowers well under a jet of cold water that is not too strong.
Place them on a clean cloth and pat them dry.
At this point they are ready to be cooked and stuffed.

Courgette flowers are the flowers of courgettes and you often find them still attached to the vegetable. To remove them, be careful not to break the base.


4 recipes for stuffing courgette flowers

1. Courgette flowers stuffed with anchovies and mozzarella


  • Courgette flowers (about 15)
  • 15 anchovies in oil
  • 200 g of mozzarella
  • 330 ml of lager beer
  • 200 g of 00 flour
  • 1 egg
  • Salt to taste
  • pepper as needed
  • seed oil for frying to taste


  1. First of all remove the pistils inside the flowers without breaking the petals and the base.
  2. Place a small piece of mozzarella cheese it’s a’anchovy and close the petals by joining the tips together and turning them to seal them.
  3. Separately, prepare a batter by beating an egg and then adding the cold beer and the sifted flour. Season with salt and pepper and immerse the flowers one at a time, draining the excess batter.
  4. Fry in oil of boiling seeds just long enough to make the batter golden and crunchy.
  5. Drain on frying paper, season with salt and consume immediately.

2. Courgette flowers stuffed with ricotta

Another super tasty recipe that I want to recommend is a basis of ricotta.
Prepare one cream whipping the ricotta with the whisk together with a drizzle of oil, salt and pepper and the grated lemon zest.
You can also add in this case the anchoviesor simply herbs mixed chopped with a knife such as basil, mint, parsley and marjoram.
For a filling that remains compact when cooked, I suggest adding an egg.
These courgette flowers can also be cooked simply in the oven inside a baking dish, seasoned with a little oil and salt, at 180° for 20 minutes.
Cooking in a pan is equally good, but as it is a very delicate ingredient, you must be careful not to move them too much.

Frisceu Recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Frisceu Recipe |  The Italian kitchen

You know the frisceu? I am savory pancakestypical of Liguria, which can be enjoyed as street food or as appetizers. For Giuliano Sperandioexecutive chef of the historic Le Taillevent restaurant, two Michelin stars Paristhey are the dish that brings him back to his Ligurian origins, because, he says, «they evoke a sensation of sweetness in me. They have the flavor of a family’s love, and they make me feel close to my own.”

Frisceu have a dough based on Flour which can be enriched with various ingredients such as lettuce, borage, cod, whitebait: in this case the chef added chopped spring onions to the batter prepared with flour, yeast, milk and water. The batter is cooked in spoonfuls inpeanut oil boiling hot to get the frisceu. The chef suggests serving the pancakes with mayonnaise mixed with a pinch of mustard and a teaspoon of honey.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page