Fried Scallop Fish

Pesci Pettine Fritti

Floured and fried sùrici until golden brown, served hot with salt and half a lemon.

4 servings

Easy

Sardinia

EasySardinia

Fried scallops are a simple yet intense preparation, designed to showcase the delicate flavor of these thin-fleshed flatfish. Frying creates a sharp contrast between the golden, crispy surface and the tender interior, while lemon adds freshness and a pleasant acidity. The recipe requires few ingredients, but requires attention to the crucial steps: the fish must be dry, the coating lightly floured, and the oil hot enough to quickly seal the surface. Before cooking, the characteristic blow near the tail breaks the spine and encourages the fish to swell. skilletSùrici are common in the Calabrian sea; the recipe is indicated as a Sardinian preparation. The result is a main course seafood to be served freshly fried, when the crispy shell is still at its best.

Instructions

Voice reading

6 steps · natural Italian voice

Clean the fish

Thoroughly wash the sùrici, remove any inedible parts, and dry them thoroughly. The surface must be completely dry before dusting them with flour, so the oil doesn't splash and the coating adheres evenly. Complete this step when the fish are free of residual water and the flesh appears clean and firm.

Break the thorn

Give each fish a sharp jab with the back of the knife just before the tail, as is traditionally done with sùrici. Cut the backbone without separating the fish: during cooking, the backbone will open and the fish will swell, indicating that the incision has been made correctly.

Flour the surici

Dredge the fish in the flour, coating them on both sides with a thin, even layer. Gently shake off any excess flour: too much flour will make the frying heavy and could spread out in the oil. The sùrici are ready when they are evenly coated, with no visible lumps.

Heat the oil

Pour the extra virgin olive oil into a skillet and heat it to a high temperature, without letting it smoke. To check if it's ready, dip a small amount of flour in it: it should sizzle immediately. Keep the heat steady so the fish can brown quickly without absorbing too much oil.

Fry the fish

Immerse the sùrici in the boiling oil, without overloading the skillet, and fry them until golden brown and crispy. Turn them carefully if necessary, allowing each side to brown evenly. Finish cooking when the surface is crispy and the fish appears slightly puffed.

Drain and serve

Drain the fish from the oil and let them drain briefly, keeping them warm and crispy. Season with salt to taste Immediately after frying, while the surface is still firm. Serve each portion with half a lemon, squeezed to taste for a fresh, tangy note.

Chef's Tips

Make sure the oil is very hot before adding the fish: frying should immediately seal the surface, making it golden and crispy without weighing down the delicate flesh.