THE Fried lattes I’m a fish appetizer poor delicious and tasty with i latterini (acquadella or big heads); that is to say small fish Of fresh waterfrom the slightly bitter flavour: first review yourself in the Flour and then fried in boiling oil; where they become crunchy, golden, irresistible like fish fritters!
A super quick preparation, very easy it’s a lot economical; when you have little time available but also a limited budget to make prawn cocktail or seafood salad, the fried latterini it’s a solution! You can make them both with those fresh and to give life to gluttons fried frozen lattesIt is important to defrost them slowly. If you have intolerant at the table you can also proceed to one gluten-free breading with rice flour! the result does not change! Perfect to taste warm And crunchyto be served not only as entry for a fish menuFor Christmas or New Year’s maybe to serve Together to marinated anchovies and salmon canapés, they will do theirs wonderful figure! the fried Latterini are also special as finger food; for a aperitif delicious together with other fries and Tempura! and if served with a good side dish, they immediately become a second dish! Try them now I’m sure you will love them!
Fried Calamari (to perfection to make them dry and golden)
Fried Latterini recipe
|10 minutes||5 minutes||15 minutes|
|Quantity for 4 people|
How to make fried latterini
First of all, rinse your latterini under running water directly in a colander. Since they are particularly small, the insides should not be cleaned or removed.
Then let them drain well, shaking them several times, so that they lose excess water.
Finally, add 4 – 5 tablespoons of flour to a large bowl, immerse your fish and move the bowl, making sure that all the fish are well breaded, intervene with your hands if you see that some are not perfectly breaded:
At this point, fill a wok or a high-sided saucepan with oil. It is important that there is at least 3 inches of oil so that the fried latterini has the necessary space to brown on all sides.
Immerse the latterini in a couple of shots, not all at the same time, only when the oil is boiling.
Don’t crowd them together, it’s important that each one finds its own space in the pot.
Finally let it fry for about 2 minutes, until golden brown. Lower the temperature if you see that they are coloring too much
They should be golden and crispy, but not dark!
Finally, drain with a slotted spoon directly on absorbent paper for a few seconds without crushing. then immediately transfer to a serving dish so that they do not get soggy.
Here are yours ready Fried lattes sprinkle with salt flakes
I recommend you enjoy them hot immediately