Fish Fry

The rule of thumb for a good fish fry? Make sure your fish is fresh. For there you can try just about anything, like a classic quid and shrimp fry with a little bit of cod, mullets or even octopus.
For a delicate flavour it’s important that you use plenty of vegetable oil instead of olive oil, and make sure that it’s hot. Test the temperature of the oil using a small piece of bread.
Remember to take shellfish out of the frying oil as soon as the batter starts turning golden, and drain the excess oil by setting it on absorbent paper; if you overcook it, the texture will be gummy.

Here’s our suggestion for a delicious mixed fish fry, garnished with lemon peel and fresh parsley sprigs.

Ingredients (serves 4)

  • 250 gr. large shrimp
  • 250 gr. squid
  • 200 gr. mullet
  • the juice of 4/5 lemons (12 tablespoons of Limmi lemon juice)
  • flour as needed
  • salt as needed
  • vegetable oil
  • parsley (for garnishing)


Use a tall sided pan and fill it with as much vegetable oil as needed to completely cover the fish. Heat the oil up to a temperature of approx 180°.

Once the oil is hot, lightly flour the squid and place them in the pan, making sure they are submerged. Do the same thing with the mullet. Lastly add the shrimp, which we suggest frying “au naturel” without any flour. When the fish starts turning golden, take it out with a skimmer and place it on a dish lined with absorbent paper.
Salt to taste and drizzle with plenty of lemon juice.

Serve on an oval platter, garnished with fresh parsley sprigs and lemon peel.