Fried seafood and mushrooms

Fried seafood and mushrooms

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

In Italy, dishes that contain seafood and other ingredients are often cooked together to produce an interesting contrast. This recipe is a perfect combination of ingredients from sea and earth. It would be fantastic eaten with an aperitif, but also as a light first course accompanied by a green salad.

Ingredients

Quantity Ingredient
100g st george’s mushrooms
150g fresh ceps
100g raw shrimps
100g raw small prawns
100g whitebait
100g squid or small octopus
2 eggs, beaten
olive oil, for deep-frying
100g dried breadcrumbs
plain flour, for dusting
salt, to taste
pepper, to taste
2 lemons, quartered

Method

  1. Clean the mushrooms and cut the larger ones in halves or quarters. Prepare all the seafood, cleaning and shelling as appropriate.
  2. Season the beaten eggs, and heat the oil in a pan to 180–190°C, until a cube of bread dropped in it browns in 30 seconds.
  3. Dip the mushrooms first in the egg, then roll in the breadcrumbs. Fry in the hot oil until golden, then remove, drain on kitchen paper, and keep warm. Then dip the fish in the flour and fry in the hot oil until golden.
  4. Serve immediately with the mushrooms and lemon quarters.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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