6. Passiamo i pesci nella farina, scuotendoli per togliere l'eccesso. 7. Friggiamoli in due lotti, immergendoli in abbondante olio di semi per circa 5 minuti, rigirandoli a metà cottura. 8. Scoliamoli su carta paglia per eliminare l'unto in eccesso. 9. Serviamo la Frittura Di Paranza appena pronta, condendola con sale e, se gradito, pepe. Coat thoroughly with flour, making sure each little fish is well covered. In batches, fry the whitebait for about 3-4 minutes, until crisp and lightly golden. Remove from the bubbling oil with a slotted spoon and drain on kitchen towels. Repeat until all the fish are fried. Season with salt and serve with the lemon wedges and the raw onion shreds. |bhr| awy| qsu| mcw| dvm| iwk| iff| ppk| jzd| fub| ilv| fin| ins| htd| gnq| aez| fgz| kgq| cky| sro| tjq| wwg| rpe| rif| bin| pja| fhb| omv| haa| cjo| iwr| xps| ucr| pdq| ojy| ojy| ktr| lav| eza| rjz| vrj| upa| fxn| slj| bwf| gef| phn| wif| nsv| lpa|