Recipe of frying Neapolitan fish Cooking in the Neapolitan style

Neapolitan-fried-fish

The recipe for frying Neapolitan fish, one of the classic dishes to prepare on Christmas Eve evening!

One of the things that gladdens more the evening of the Eve or Christmas day it is to be seated at the table with the whole family, tasting traditional dishes that no Neapolitan can renounce.

Among the most popular dishes is the frying of Neapolitan fish, prepared especially for the day of the Vigil, rich and varied varies according to the offers that the sea grants.

With this appointment in the column we offer you the classic recipe to be enjoyed with the ever-present drop of fresh Sorrento lemon!

Cooking times of frying Neapolitan fish

Ingredients

  • 400 gr of medium-sized prawns
  • 700 gr of squids
  • some fresh seaweed
  • 50 ml of beer
  • 300 0 grams of flour
  • salt and pepper to taste
  • 300 ml of seed oil for frying
  • 1 lemon for seasoning

The batter

First we prepare the small pieces of seaweed mixing the first 150 grams of flour with the beer and forming a batter to season with seaweed, salt and pepper and to rest, just ready, in the refrigerator.

Fish

As for the other ingredients, let's start by cleaning the fresh fish just bought, proceeding with theeliminate shrimp heads (we suggest to keep them to flavor other recipes like a fish soup) and with the clean the squid thoroughly eliminating the inner viscera, the skin and the head, keeping the tentacles aside. At this point, cut them into rods.

Fry

Bring the frying oil to temperature in a large pan. We use a spoon to form some batter portions to dip into a pan and cook for 2 minutes, turning them often and letting them brown. As soon as the seaweed pizzas are ready, you will have to move on to the fish. We pass the rods and prawns into the flour and we start by cooking the squid in the oil. Let them fry until they are crispy and in'ultimo fry the shrimp, which should cook only a few seconds.

It does not remain that season with salt, pepper and a few drops of lemon before serving the crispy goodness of frying Neapolitan fish.

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Written by Nadia Portuguese
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