cerca ricetta

Pesce a filetti, panati e croccanti

venerdì feb 18, 2011



sogliola o platessa o San Pietro ecc.
1 o 2 filetti sogliola per persona (dipende dal peso)
farina di mais o pane grattugiato
farina 00
sale, pepe, olio extra vergine di oliv e limone


Sbattere le uova con poco latte,
passare i filetti di pesce nella farina e
poi nell’uovo/latte .

Ricoprire con farina di mais oppure di pane grattugiato schiacciandole un  poco per far aderire.

Friggere in abbondante olio di semi di girasole.(friggere i filetti con  mais a fuoco moderato  allungando  i tempi , questa farina richiede più cottura)
Preparare un’emulsione sbattendo energicamente 3 parti di olio extra vergine con 1 parte di succo di limone, sale e pepe.

Servire il fritto con l’emulsione ottenuta o salse a piacere.

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