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Fried local seafood, a recipe

1.5 kg of several varieties of fish (This recipe works best with a mixture of small fish such as mullet, shrimp, anchovies, cuttlefish, squid and shrimp.)
300 grams flour
Extra-virgin olive oil

Wash each type of fish thoroughly in lightly salted water, then dry them with a paper towel. Cover a few fish at a time in flour, taking care not to exceed in the amount of flour used. Place a pan on the stove top and add oil. Once hot, start to cook a few fish at a time. Drain the seafood once it’s cooked, placing it on paper towels to remove excess oil. Place the fish in a preheated serving dish and cover. Add salt, only just before serving.
Article by the APT of Versilia 
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