This delectable dish is sure to satisfy your craving for something special and light. An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 1 pound medium or large fresh shrimp, shelled, deveined and cleaned (tails removed is optional)
- 6 small whole whiting, cleaned and gutted with heads, fins and tails removed
- 1 ½ pounds fresh calamari (squid), cleaned and sliced into rings
- 3 cups hard wheat flour (durum flour or semola di grano duro)
- Canola oil for frying
- Lemon wedges
- Salt
Directions
1.
Rinse
all
of
the
fish
well.
2.
Look
over
the
shrimp
to
ensure
the
dark
vein
and
all
of
the
shell
has
been
removed.
Remove
the
tails
at
this
point
if
they
are
not
wanted.
3.
Look
over
the
calamari
thoroughly
and
make
sure
all
bones
are
removed.
4.
Lightly
dry
all
of
the
fish,
leaving
them
slightly
damp
so
that
the
flour
will
adhere
well.
5.
Very
lightly
salt
all
of
the
fish
and
briefly
set
aside.
6.
In a
large
skillet
over
medium-high
heat,
add
enough
oil
for
frying,
ensuring
there
is
at
least
1
inch
between
the
oil
and
the
top
edge
of
the
pan.
7.
Dredge
each
type
of
fish
through
the
flour
making
sure
to
cover
every
part
of
each
piece.
Press
the
flour
into
all
of
the
fish
lightly
to
coat
very
well.
Make
sure
to
thoroughly
cover
every
surface
of
the
calamari
with
flour
or
it
will
pop
in
the
hot
oil.
8.
When
the
oil
is
hot,
fry
the
fish
in 1
- 2
batches
per
each
type
beginning
with
the
most
neutral
flavored
fish.
In
this
case,
begin
by
frying
the
whiting.
Place
the
whiting
into
the
oil
and
fry;
flip
the
fish
while
they
cook
in
the
oil
until
the
flour
is a
golden
brown
on
all
sides,
4 -
6
minutes.
When
the
whiting
are
finished
frying,
remove
them
from
the
oil
and
drain
on a
plate
lined
with
paper
towels.
9.
Next,
place
the
shrimp
in
the
oil
and
fry,
turning
each
of
shrimp
in
the
oil
so
that
they
fry
to a
golden
brown
on
all
sides,
about
4
minutes.
When
the
shrimp
are
finished
frying,
remove
them
from
the
oil
and
place
them
on a
plate
lined
with
paper
towels
to
drain.
10.
Finally,
place
the
calamari
in
the
oil
and
fry
until
the
flour
is a
golden
brown
on
all
sides
–
3 -
5
minutes.
11.
When
the
calamari
have
finished
frying,
remove
them
from
the
oil
and
place
them
on a
plate
lined
with
paper
towels
to
drain.
12.
After
frying,
lightly
salt
the
fish,
plate
and
serve
with
lemon
wedges.
Notes
- If
the
shrimp
are
very
large
or
jumbo
size,
it
is
recommended
that
they
are
butterflied.
Slice
each
shrimp
almost
in
half,
lengthwise
and
open.
Then
dredge
the
butterflied
shrimp
in
the
flour
and
coat
all
sides
very
well.
-
The
bones
of
the
whiting
should
not
be
eaten.
- If
hard
wheat
flour
(aka
durum
flour)
cannot
be
found,
semolina
flour
can
be
substituted.
The
texture
won’t
be
exactly
the
same,
but
it
is a
decent
alternative.
All
purpose
flour
is
not
recommended
as
the
crispiness
does
not
develop
because
the
flour
is
too
soft.
There
is
also
a
company
that
produces
a
semolina,
durum
and
all-purpose
flour
mix
for
making
pasta;
although
it
has
not
been
tested,
this
might
be a
good
alternative
as
well.
