The recipes of traditional Neapolitan cuisine.
With this dish we screened directly in the ancient market Pignasecca in Naples . The walk folk through the myriad of banquets, with exposed goods of all kinds , it gets interesting near food . We can find every delicacy , seasonal fruit from the common frogs (very hard to find elsewhere ) , and race . The breed is a fish of sandy bottom . Its flesh is tender and sweet. There are nearly 600 species of rays . The oldest fossil specimen of the breed dates back to the Jurassic period ( 150 million years ago) .
Through the ages the races have been exploited for different purposes. The Japanese samurai once covered the hilt of the sword with the rough skin of the races to get a grip. Tailed bats were obtained and necklaces, from barbs spearheads, leather -skinned and the meat was cooked as a local delicacy .
Ingredients for 4 people: 1 race cut in slices , 150 g of flour and 150 g of semolina , peanut oil to fry, parsley , salt and pepper , lemon (optional).
Rinse the fish under cold running water and flour it with a mixture of 00 flour and semolina in equal proportion.
Fry the race in deep oil at a temperature not too high. Let’s take the time for the race to cook inside and then slightly raise the temperature of the oil to brown it .
Serve hot , with salt and pepper. And if you want, add a beautiful splash of lemon.