Fried Seafood and Mushrooms

Name: Fried Seafood and Mushrooms
Yield: Serves 4
Cuisine: Italian
Ingredients: salt and pepper to taste; 2 lemons, quartered; salt and pepper to taste; 100 g dried breadcrumbs; plain flour for dusting; 2 eggs, beaten; olive oil for deep-frying; 100 g squid or small octopus; 100 g squid or small octopus; 100 g raw small prawns; 100 g whitebait; 150 g fresh ceps; 100 g raw shrimps; 100 g St George’s mushrooms

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

In Italy, dishes that contain seafood and other ingredients are often cooked together to produce an interesting contrast. This recipe is a perfect combination of ingredients from sea and earth. It would be fantastic eaten with an aperitif, but also as a light first course accompanied by a green salad.

Ingredients

100 g St George’s mushrooms
150 g fresh ceps
100 g

Europe
Italy
Fish course
Starter
Pescatarian
Mediterranean

Method

Clean the mushrooms and cut the larger ones in halves or quarters. Prepare all the seafood, cleaning and shelling as appropriate.

Season the beaten egg, and heat the oil in a pan to i8o°-i9o°C, until a cube of bread dropped in it browns in 30 seconds.

Dip the mushrooms first in the egg, then roll in the breadcrumbs. Fry in the hot oil until golden, then remove, drain on kitchen