Mixed Fried Fish: The Recipe for Preparing Fish in a Workmanlike Manner

Fry a few portions at a time to prevent the oil from sagging too much. Cook until the fish is golden brown and crispy, about 3-4 minutes for each type of fish.
Drain and serve: Drain the fritto misto on paper towels to remove excess oil. Serve hot, accompanied by lemon wedges and chopped fresh parsley, if you like.
Tips for serving and storing

Serving: Mixed fried fish is ideal to serve as an appetizer or as a main course, accompanied by a fresh green salad or fries. A good dry white wine, such as a Vermentino, goes perfectly with this dish.
To store: If you have any portions left, store the fried food in an airtight container in the fridge for 1-2 days. To maintain the crispiness, reheat it in the oven at 180°C for about 10 minutes.

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