Fried seafood and mushrooms

Fried seafood and mushrooms

Fritto di mare e monti

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

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

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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