Use the freshest fish you can find for this simple fried fish recipe. Serve with crusty bread and a cold beer.
olive oil, for deep-frying
fine-ground semolina
175g/6oz red mullet fillet, pin-boned
4 x 1cm-thick, steak of hake, whiting or sea bass, cut through the bone
175g/6oz large, raw peeled prawns, with the last tail section of the shell still in place
175g/6oz prepared squid rings
lemon wedges, to serve
Heat the oil in a saucepan until a breadcrumb sizzles and turns brown when dropped into it. Alternatively, use an electric deep-fat fryer heated to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
Sprinkle the semolina onto a plate. Season each piece of fish with salt and dredge heavily in the semolina. Give it a vigorous shake to remove any excess, then drop it into the hot oil.
Cook the red mullet, hake or other fish and prawns for 30 seconds, then add the squid to the oil and cook for a further 30 seconds, by which time all the fish should be cooked through, crisp and golden-brown. (You may need to cook the fish in batches.)
Lift the fish out of the oil as soon as it is ready, drain briefly on a baking tray lined with plenty of kitchen paper, and then arrange on a warmed serving plate. Garnish with the lemon wedges and serve as fast as you can while it is still piping hot.
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