Bigne Di Pesci Misti
|Plain flour||4 Ounce, sifted|
|Lukewarm water||1⁄4 Pint|
|Vegetable oil||3 Tablespoon|
|Water||1 1⁄2 Pint|
|Squid||1 1⁄2 Pound, sliced into 1/2 inch rings|
|Prawns in shell||1⁄2 Pound (medium fresh / frozen, defrosted)|
|Smelts||1⁄2 Pound, cleaned and heads removed|
|Vegetable oil/Cooking fat||2 Cup (32 tbs) (for deep frying)|
|Lemon quarters||4 (for garnish)|
1) Preheat the oven to 250F. Line a large, shallow baking dish with kitchen paper.
2) In a large mixing bowl, stir in warm water, 3 tablespoons oil, 1/2 teaspoon salt. Blend to get a smooth and creamy mixture. Do not over blend.
3) Allow the batter to sit as room temperature for about 2 hours.
4) Beat the egg white with an electric beater to get stiff peaks. Fold the egg whites into the batter, just before using the latter.
5) In a medium saucepan, boil 1 1/2 pints of water. Add in the squids and simmer over medium flame for about 30 minutes till the squids become tender.
6) Drain the squid and dry them on paper towels.
7) Leave the tails on the prawns, while removing their shells and deveining them.
8) Rinse the prawns and smelts in cold water. Pat them dry and set alongside the squid.
9) Sprinkle salt and pepper over the prawns, smelts and squid.
10) In a frying pan, add in the vegetable oil or cooking fat to cover 3 to 4 inches.
11) When the oil reads a temperature of 375F, add in the seafood separately, in batches. First, dip the seafood in the batter. Drain off the excess batter and then drop them into the oil.
11) Cook the seafood for about 5 to 6 minutes, while turning them over in the oil occasionally. The seafood must turn a crisp, golden brown.
12) Transfer the fried batch onto the kitchen paper lined baking dish.
13) While you are frying the next batch, keep the first batch warm in the oven.
14) Serve the Bigne Di Pesci Misti hot, garnished with lemon quarters.