INGREDIENTS FOR 4 PEOPLE
500 g of squid, cuttlefish and peeled prawns
350 g La Finissima gluten-free corn flour for Mulino Marello batter
Approximately 500 ml of cold sparkling water
Salt q. b.
Abundant seed oil
PROCEDURE
Start by drying the fish well to make it stick the batter. In a bowl place the corn flour and also add a pinch of salt. Start to
slowly add a little water, mix with a whisk or a fork. Don't worry though At first, lumps form. Continue adding water little by little, until the batter has a consistency creamy but not liquid consistency. Heat plenty of seed oil in a pan or fryer
then dip the fish one by one into the batter and drain them briefly to remove the excess. 

Fry in plenty of peanut oil for 6-7 minutes until golden and drain on a sheet of paperabsorbent.

Variation: use vegetables of your choice instead of fish.

PLEASE NOTE

Gluten intolerants and celiacs must check that all the other ingredients they add have the words gluten-free on the label.