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    Fried seafood platter

    The secret of frying like a pro lies in patting the fish dry and coating it with durum flour instead of plain white flour.

    Serves 6-8

    • 500g prawns
    • 500g calamari or squid
    • 300g sardines
    • 200g red mullet
    • Durum or semolina flour
    • Salt and pepper
    • Vegetable, seed or nut oil, for frying

    1. Gut, clean, rinse and pat dry all the seafood. Cut the calamari into rings and keep the tentacles aside.
    2. Heat oil in a large frying pan and bring temperature to 175°C.
    3. Coat the seafood in the durum flour and shake off any excess.
    4. Dip a few pieces of seafood in the oil at a time. Overloading the pan will result in a drop in oil temperature, and produce greasy food.
    5. Fry to a golden colour (prawns and small fish will need about 2 minutes, calamari about 3 minutes). Use a skimmer to collect the fish and place onto paper towels to soak up excess oil.
    6. Season with salt as soon as they are removed from the pan. Eat immediately!