Spiedini di Spigola Fritti

Name: Spiedini di Spigola Fritti
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: sardinian
Ingredients: 700 g Sea bass fillets (Or branzino, cut into strips); 80 g Semolina flour; 250 g Extra virgin olive oil (You will not use all of it); 1 tsp Salt

Sea bass fillets cut into strips, dusted in semolina, skewered, and fried until lightly golden in the Sardinian home style.

Pescatarian Dairy-Free Nut-Free

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Prep 20 min

Cook 10 min

Total 30 min

Servings 4

Difficulty Easy

Ingredients

Fish

700 g Sea bass fillets (Or branzino, cut into strips)

Coating

80 g Semolina flour

Frying

250 g Extra virgin olive oil (You will not use all of it)

Seasoning

1 tsp Salt

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Instructions

Cut the sea bass into long strips, about 4 by 10 cm.
Dust the fish lightly in semolina, pressing it on if needed.
Thread each strip onto a small skewer.
Heat enough olive oil in a narrow pot to fry the fish without crowding.
Fry the skewers for 3 to 5 minutes, until the coating is lightly golden and the fish is just cooked through.
Drain on paper, salt immediately, and serve hot.

Storage & Meal Prep

Serve immediately. If you have leftovers, refrigerate for up to 1 day and reheat in a hot oven, not the microwave.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Fish & Seafood

Sea Bass (Raw)

Included700 g

Grains & Bread

Semolina Flour

Included80 g

Oils & Fats

Extra Virgin Olive Oil

Included250 g

Herbs & Spices

Salt

Included6 g

Per Serving

842kcalCalories

36gProtein

24gCarbs

66gFat

1gFiber

Sodium

170mg7% DV

Potassium

603mg13% DV

Calcium

34mg3% DV

Iron

2.5mg14% DV

Magnesium

63mg15% DV

Vitamin C*

0mg0% DV

Vitamin A

70µg8% DV

Vitamin K

37.8µg32% DV

Folate

66µg17% DV

Sea Bass (Raw)

Semolina Flour

Extra Virgin Olive Oil

Salt

* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

These fried sea bass skewers are the kind of fish I keep small and quick. The fillets are cut into strips, dusted with semolina, threaded onto skewers, and fried just until the coating turns pale gold.

I do not want a thick crust here. The semolina is there to protect the fish and give the surface a little bite. If the oil is hot and the pan is not crowded, the sea bass stays moist.

I salt the skewers as soon as they leave the oil and serve them straight away. Fried fish waits badly.

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