Fried Merluzzo
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 20 minutes
COURSE: Starter
Merluzzo is Italian for whiting. This flaky, light fish cooks up perfectly crisp on the outside and moist on the inside when it’s deep-fried. Cut it into small pieces before frying and serve it on a platter with cocktail forks.
Ingredients
- 2 quarts canola, grapeseed, or other high-heat cooking oil for frying
- 1 cup Wondra flour or all-purpose flour
- 2 pounds whole merluzzo (whiting), filleted and cut into 1 ½ inch chunks
- Sea salt to taste
Instructions
- Pour the oil into a large pot, Dutch oven, or fryer. It should be at least 2 inches deep. Heat the oil to 375°F. If you don’t own a candy or oil thermometer, simply sprinkle a pinch of flour into the oil. If it sizzles, it’s ready.
- Meanwhile, put the flour in a shallow dish. Rinse the merluzzo and pat it dry with paper towel. Dredge the pieces of fish in the flour, shaking off any excess.
- When the oil is hot, using a slotted spoon or spider, lower a small batch of the fish into the oil and fry for 3 minutes, then transfer to a plate or baking sheet lined with paper towels to drain. Sprinkle liberally with salt. Repeat the process with the remaining fish, continuing to fry in small batches, and letting the oil return to temperature before frying the next batch. Serve hot and enjoy!
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