Frittura di paranza is a typical dish from the Italian maritime tradition. It is a simple and tasty preparation, ideal for enjoying fresh fish. Hakelets, anchovies and red mullet are some of the most commonly used fish for this fry. The fish are floured and fried in extra-virgin olive oil together with sage and bay leaves, which give a fragrant and aromatic flavor. Frittura di paranza is a light but flavorful dish, perfect to enjoy as a main course.
Clean the fish by removing the entrails and, if necessary, the head; wash them, dry them and coat them in flour, shaking off any excess.
Heat the oil with 3 sage leaves and one bay leaf, then remove the leaves and fry the fish until golden.
Place them on absorbent paper and then on a serving plate, sprinkling with salt and pepper.
Frying pan
Forks
Italy
| Energy (kcal) | 124.2 |
| Carbohydrates (g) | 1.48 |
| of which Sugars (g) | 1.48 |
| Fat (g) | 6.2 |
| of which Saturates (g) | 1.63 |
| Protein (g) | 15.61 |
| Fiber (g) | 0.3 |
| Sale (g) | 0.09 |
