Fritto Misto Di Mare
|Calamari||1 Pound, ink sac and cuttlebone removed (450 Grams, Squid / Ink Fish)|
|Red mullet||8 , cleaned (Smaller Ones Are Best)|
|Shrimp||2 Pound (Unshelled, 900 Grams)|
|Seasoned flour||125 Gram (1 Cup)|
Cut the body and tentacles of the calamary into 1/4-inch (1/2-cm) rings.
Bring some salted water to a boil in a saucepan.
Add the calamary and boil for about 25 minutes or until tender.
(Large calamary will take longer to cook.) Drain the calamary.
Roll all the fish in the flour until lightly coated.
Heat the oil to 375°F (100°C).
Add the fish a few at a time.
Fry the larger fish for 10 to 15 minutes and the smaller pieces for 5 to 8 minutes or until they are golden.