REQUEST 
3-Star Hotel Rimini for Families
All Inclusive: by the Sea, Kids Club
All Inclusive: by the Sea, Kids Club
ADRIATIC FISH-BASED MENU at Hotel Caraibi
A fabulous fish dinner
Traditional Romagnola cooking is one of the strong points of our restaurant, which offers the best of local specialties withmeat and fish based menus and themed gastronomic evenings. Then there are the fragrant pizzas oven and many other tantalizing culinary offerings at our Hotel
From our restaurant the dinner menu of fish
Sea salad
Vol-au-vent with shrimp in pink sauce
Mixed crostini
Adriatic mussels
Seafood risotto
Spaghetti with clams
Fried fish and chips
Lemon sorbet
THE RECIPE FOR A PERFECT MIXED FRIED FISH, ADRIATIC STYLE
Ingredients:
Preparation:
Clean all the fish from its guts, devein the shrimp and remove the ink sac from the cuttlefish, wash all under cold running water and drain it.
Cover both the fish and the vegetables with flour and shake off all the excess flour with a sieve, just to leave a dusted veil on it all.
In the meantime bring the oil to temperature (190°C) in a tall frying pan. (To get the best out of it keep the fish/oil ratio 1/10)
Begin frying starting from the bigger fish and keep on frying to get to the smaller ones.
When its crunchy and golden take it from the pan and dry it from all the excess oil.
Repeat until every fish and vegetable is good and fried;
add salt to pleasure
and...
Enjoy your meal!
From our restaurant the dinner menu of fish
Sea salad
Vol-au-vent with shrimp in pink sauce
Mixed crostini
Adriatic mussels
Seafood risotto
Spaghetti with clams
Fried fish and chips
Lemon sorbet
THE RECIPE FOR A PERFECT MIXED FRIED FISH, ADRIATIC STYLE
Ingredients:
- 200 of Scalds
- 200 gr of Sardoncini Anchovies
- 150 gr of Shrimp Scampi
- 200 gr of Cuttlefish
- 200 gr of mixed vegetables cut in sticks
- 1 kilo of 00 soft wheat flour
- Peanut oil for frying
Preparation:
Clean all the fish from its guts, devein the shrimp and remove the ink sac from the cuttlefish, wash all under cold running water and drain it.
Cover both the fish and the vegetables with flour and shake off all the excess flour with a sieve, just to leave a dusted veil on it all.
In the meantime bring the oil to temperature (190°C) in a tall frying pan. (To get the best out of it keep the fish/oil ratio 1/10)
Begin frying starting from the bigger fish and keep on frying to get to the smaller ones.
When its crunchy and golden take it from the pan and dry it from all the excess oil.
Repeat until every fish and vegetable is good and fried;
add salt to pleasure
and...
Enjoy your meal!
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