INGREDIENTS FOR 4 PEOPLE
500 g between squid, cuttlefish and shelled prawns
350 g Gluten-free corn flour La Finissima for batter Mulino Marello
About 500 ml of cold sparkling water
Salt q. b.
Abundant seed oil
Start by drying the fish well to make it adherebatter. In a bowl put the corn flour andalso add a pinch of salt. Start at
slowly add a little water, mix witha whip or a fork. Don't worry ifat first lumps form. Continue to add water little by little, until the batter has acreamy texture but not liquid. Heat plenty of seed oil in a frying pan or deep fryer
then dip the fish one by one in the batter and drain briefly to eliminate the excess.
Fry in plenty of peanut oil for 6-7 minutes until golden brown and drain on a sheet of paperabsorbent.
Variant: use instead of fish vegetables to taste.
Gluten intolerants and coeliacs must verify that all other ingredients they will add have been labelled gluten-free.