Thursday, December 2, 2010

Anna Sultana's Fritto Misto di Pesce - Mixed Fish Fry, Maltese Style


I've gotten a few e mails about that
seven fishes for Christmas Eve tradition. 
What to do if you're cooking for a small family?

We're a lot busier than folks were years ago, what with facebook and twitter.


There is another way to serve seven fish without messing up seven pots or platters.  

And it won't get you a lump of coal in your stocking.  


Mixed Fish Fry can be made from the following fresh or frozen fish: halibut, flounder, sole, haddock, cod, salmon, baby eel and smelts.  
Oysters, shrimp, scallops and chunks of lobster tail meat - if you've invited some 'nose in the air' folks - are also good dipped in the batter and fried.


Cut in bite-size pieces, rinse in cold water and pat dry
2 pounds assorted boned fish

In a small bowl, combine
3 eggs, well beaten
3 tablespoons olive oil
3 tablespoons flour
1 teaspoon dried basil
1/2 teaspoon salt
dash pepper
Beat to make a smooth batter.

Pour 2 inches cooking oil in a deep fryer
Heat to 375º
Dip fish in the batter
Fry, a few pieces at a time, until golden.
Drain fish on paper towels.
Serve with a dipping sauce.

Make sure the oil stays at 375º or the fish will become soaked with oil instead of crisp.

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