Nutrition balance score
Unbalanced
Glycemic Index
73
High
Glycemic Load
73
High
Nutrition per serving
Calories2607.7 kcal (130%)
Total Fat236 g (337%)
Carbs100.1 g (39%)
Sugars1.4 g (2%)
Protein26.3 g (53%)
Sodium744.1 mg (37%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Let’s start by preparing the fish. Remove the head from the king prawns and peel them. Reserve.
Step 2
Wash the anchovies, clean them and fillet them. Reserve.
Step 3
Wash the baby squids, clean them and sliced them into rings. Wash the dogfish and dice it into bite-size cubes. Reserve.
Step 4
Place all the fish into a bucket with the cold water and the ice cubes. The purpose of placing the fish into iced water is to keep the fish fresh and tender. It makes a huge difference!
Step 5
Put the flour in a tray. Take the fish out of the water and drain it slightly. We don’t want the fish to be completely dry as it needs to be a bit wet so that the flour sticks properly. Place the fish on a platter next to the tray. Season with salt and squeeze some drops of lemon.
Step 6
Coat the fish with the flour and remove any excess. The fish should be completely coated with flour.
Step 7
Heat the sunflower oil in a saucepan to a temperature of approximately 210ºC/410ºF. Be careful whilst manipulating the boiling oil as it is always very dangerous. Deep-fry the fish little by little until it gets a nice golden colour. Pat-dry to remove any oil excess and serve immediately. The fried fish should be crispy on the outside and moisturized and tender in the inside.
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