Franco Taruschio, Ann Taruschio

Mixed Fried Seafood (Squid and Prawns)

Frittura di Pesge (Seppie e Gamberi)

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About

This is another dish found everywhere on the Marche coast.

Ingredients

  • 600 g/1¼ lb fresh Dublin Bay prawns
  • 600 g/1¼ lb small squid
  • flour
  • salt
  • olive oil
  • lemon wedges for serving

    Method

    Peel the prawns and devein them. Glean the squid and cut the body into rings. Pat the seafood dry and dip them into flour seasoned with a little salt. Deep-fry the fish in hot olive oil, then drain on paper towels. Serve sprinkled with salt and lemon wedges.