Ann Taruschio, Franco 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

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.