The recipe of frying mazzamma, an economic appetizer to be prepared as a wish not only on holidays.
With this new appointment in the column we want to explain the recipe of the frying mazzamma. The "mazzamma" is a mixture of fish of low quality basically considered to be the fishing waste from the fishermen themselves. Fishermen who used to eat this fish directly at the pier waiting for customers.
Sunday or festive lunches are enlivened by the taste of fried fish, cordially offered to the guests more for good wishes than anything else. Easy to prepare, this mixed fish in different flours which makes it crispy afterwards is fried in abundant oil, a splash of fresh lemon juice will make a dish into a poor dish.
Ingredients
- 500 gr mazzamma (sardines, anchovies, mussels, flagfish)
- 300 gr cornstarch
- 300 gr rice flour
- 200 gr flour 00
- salt and pepper to taste
- 1 lemon
- 1 L peanut oil
Clean the fish
Clean the fish by eviscerating them without removing their heads, if they are too small in size. Prepare one mixture of the three flours, salt it and pepper it to taste. Review the still wet fish in the prepared mixture, then placing it in a small pass that will eliminate the excess of the same.
Fry the mazzamma
In a pan bring the peanut oil to temperature and, as soon as it is ready, dip the fish, fry them well and turn them from time to time. As soon as they have become crispy and golden, drain them with a skimmer laying them on absorbent kitchen paper that will remove the oil on access. Keep them warm, in the oven maybe, before serving them with a splash of lemon and other salt if necessary.
