Bigne Di Pesci Misti Recipe
Summary
Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings8
Interest GroupParty
Ingredients
| Plain flour | 4 Ounce, sifted (For the Batter:) | |
| Lukewarm water | 1/4 Pint (For the Batter:) | |
| Vegetable oil | 3 Tablespoon (For the Batter:) | |
| Salt | 1/2 Teaspoon (For the Batter:) | |
| Egg white | 1 (For the Batter:) | |
| Water | 1 1/2 Pint (For the Batter:) | |
| Squid - 1 1/2 pound, 1/2-inch rings | ||
| Prawns | 1/2 pound, Defrosted (For the Batter:) | |
| Smelts - 1/2 pound, cleaned and heads removed | ||
| Salt | 1 To taste (For the Batter:) | |
| Ground black pepper | 1 (For the Batter:) | |
| Vegetable Oil OR Cooking Fat - for frying | ||
| Lemon Quarters - for garnish | ||
Directions
GETTING READY
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.
MAKING
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.
SERVING
14) Serve the Bigne Di Pesci Misti hot, garnished with lemon quarters.
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.
MAKING
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.
SERVING
14) Serve the Bigne Di Pesci Misti hot, garnished with lemon quarters.
Chef
