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Add a photoServings: 4
Ingredients
- 400 gm fresh eel cleanad weight cut into chunks
- 8 x giant Mediterranean prawns body peeled but heasl and tail still attached
- 150 gm squid or possibly cuttlefish cleaned weight including tentacles
- Â Â plain flour as required for dusting
- Â Â extra virgin olive oil for deep frying
- Â Â salt
- 2 x lemons
Directions
- Preheat a deep fryer to 190C 375F.Sprinkle all the fish with salt and coat each piece in flour ensuring each whole piece of fish is covered.
- Shake off excess flour.
- Deep fry the fish for 23 min starting with the eel then the squid or possibly cuttlefish and fry for an additional 2 min.
- Lastly add in the prawns and fry for a minute or possibly two.
- All the pcs of fish should be a goldenbrown colour when cooked.
- Drain on absorbent paper then serve with lemon halves on preheated plates.
- In Burano they serve this on pcs of old fashioned butchers paper that I find rather amusing.
- On the small and very petty island of Burano near Venice once Itays centre of handmade embroidery the gondola regatta is quite a prestigious event. The entire village (about 800 people) takes part. While the youngstcrs row in the race the others prepare the most delicious Fritto Misto di Pesce that is sold to the thousands of people who travel from all over the area. Every coastal region in Italy has its owm Fritto Misto di Pesce but only a few have a laguna from that they can catch such delicious fish.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 4 servings | |
| Calories 39 | |
| Calories from Fat 5 | 13% |
| Total Fat 0.56g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 17mg | 1% |
| Potassium 113mg | 3% |
| Total Carbs 2.59g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.38g | 0% |
| Protein 6.01g | 10% |
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