Mixed Small Fish Fry * image

Fritto Misto di Paranza * Mixed Small Fish Fry *

Ingredients :

Blue and white fish: Anchovies, red mullet, small hake, sole, small whiting, gurnard.
  • Cephalopod molluscs: Squid or cuttlefish rings, small squid or polyps.
  • Crustaceans: Shrimps or whole prawns.
  • Breading: Soft wheat flour (type 00), semolina or gluten-free flours (e.g. rice flour).
  • Cooking: Seed oil (peanut or high-oleic sunflower) or olive oil.
  • Seasoning: Salt and possibly lemon juice. 
Allergens :
Fish: All varieties of fish included in the mix.
  1. Cereals containing gluten: wheat flour or semolina.
  2. Molluscs: Squid, cuttlefish, small squid.
  3. Crustaceans: Prawns and shrimps.
1. Storage Data (Standard HACCP)
  • Fresh fish (Raw material): Must be stored between 0°C and +2°C, preferably covered with crushed ice, for a maximum of 24-48 hours.
  • Cooked product (Fried): If not consumed immediately, cooked fish can be stored in the refrigerator at +4°C for a maximum of 1 day. It is recommended to use airtight containers to avoid moisture absorption.
  • Frozen: If purchased ready for frying, the storage temperature must be -18°C or lower until the expiry date indicated by the manufacturer.
Allergens
Crustaceans Crustaceans
Fish Fish
Gluten Gluten
Molluscan Molluscan