Fritto misto alla Coppola
Prep: 40 minutes
Cook: 10 minutes
500g cleaned squid
Salt to taste
Groundnut oil for frying
Clean the prawns and cut the squid into rings. Preheat plenty of oil to 175°C. Coat the seafood in the flour, then place in a sieve and shake off any excess. Fry the seafood in the hot oil for about 4-5 minutes. Drain the excess oil on kitchen paper and serve hot with a piece of lemon.
Recipes by Trattoria La Coppola
Benedè Catarratto 2014 | 85 points
Alessandro di Camporeale
Location: DOC Sicilia, Palermo, Italy
Grape variety: Catarratto
Net contents: 750ml
Soft and slightly perfumed notes of almond, apricot, white peach, orange blossom and mimosa create a lovely bouquet. Freshness, softness and elegance are the main characteristics of this pleasing(ly complex) wine, with qualities of a long-lasting liveliness.