All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
In a large bowl, combine the semolina flour, the all-purpose flour, the baking powder, baking soda, salt, 2 tablespoons olive oil and enough water so that a loose batter is formed.
In a tall-sided pot or deep fryer, heat the olive oil to 375 degrees F.
Dip each fillet in the batter, allowing the excess to drip off, then dip in the bread crumbs to coat. When the oil is at temperature, gently drop the fillets in the oil and cook until golden brown and crisp, about 5 minutes.
While the fish cooks, in a medium-sized bowl, combine the parsley, onion and tomatoes and toss with 2 tablespoons extra-virgin olive oil, lemon juice and salt and pepper to taste. Remove the fish from the oil, season with salt and pepper, briefly drain on a plate lined with paper towels, and serve with 1/4 of the salad mounded atop each portion.
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Sea Bass alla Fiorentina
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review