Per il cenone di Capodanno, prepara questo finger food di pesce economico

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Le alici fritte sono un grande classico del cucina tradizionale, piatto ricco di proprietà nutrizionali come tutti i pesci azzurri.

foto da adobe

Siamo sempre alla ricerca di un menù interessante ma anche economico. E visto che a Natale abbiamo osato un pochino portando in tavolo molte pietanze costose come; caviale, salmone, fritture, crostacei. Oggi abbiamo pensato di preparare per il cenone di Capodanno  un finger food di pesce molto economico e buono.

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Ecco un secondo piatto a base di pesce molto goloso e stuzzicante: le alici dorate in frittura.
Le alici fanno parte della famiglia del pesce azzurro, hanno la carne molto saporita e sono pesci abbastanza economici. In cucina hanno un largo uso e si utilizzano per realizzare gustosissimi piatti: antipasti, condimento per primi piatti e splendide pietanze.

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Il sale rosso affumicato che useremo è l’ideale per condire questo piatto in quanto lo arricchisce di saporosità rendendo le alici fritte ancora più stuzzicanti.
Accompagna con un contorno di patate e cipolle  oppure di cime di rapa al limone.

Prepara il Finger Food di pesce economico

Ingredienti

  • 700 gr. di alici fresche
  • 8 cucchiai di farina bianca
  • 4 cucchiai di semola
  • q.b pepe
  • q.b sale rosso affumicato
  • q.b olio di semi di girasole per friggere
  • q.b insalata verde a piacere
  • 1 limone biologico

Preparazione 

Pulite le alici togliendo loro la testa e le interiora, tagliando la coda e lasciandole intere. Quindi lavatele molto bene e velocemente sotto l’acqua fredda e poi mettetele a scolare.
Mettete la farina bianca e la semola sopra un foglio di carta forno, spolverizza con un poco di pepe verde appena macinato e miscela bene.
Asciugate le alici ed infarinatele bene da tutti i lati scuotendole leggermente per eliminare la farina in eccesso.
Versa l’olio di semi di girasole in una padella ampia ed antiaderente fatelo scaldare. Quindi immergete nell’olio bollente le alici infarinate, poche alla volta per non abbassare troppo il calore dell’olio.
Fatele friggere e dorare da entrambi i lati, girandole a metà cottura, poi trasferitele sopra un piatto foderato con carta assorbente da cucina in modo da far perdere loro l’eccesso di olio e spolverizzale, mano a mano che sono pronte, con il sale rosso affumicato.
Quando avete terminato di friggere tutto il pesce, disponetelo sopra un piatto grande da portata.

ricetta con alici
foto da canva

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