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Fried agoni

Fried agoni

Fried agoni

Chef: Giorgio Barchiesi

Difficulty: Easy

Time: 5 min of preparation, 5 min of cooking

Type of Cooking: Frying


  • 500 g of agoni
  • 3 heaped spoons of flour
  • salt
  • pepper
  • peanut oil for frying


  1. We wash the agoni which must be very fresh because the freshwater fish, unlike those of the sea that keep a few days, "zomp" immediately.
  2. We dry them, pour into a bowl, season with pepper and salt, add the flour and shake well to make it stick everywhere.
  3. In a pan, heat the oil and fry the agoni, a few at a time, otherwise the temperature will drop and there will be a boil.
  4. They will cook in an instant: the boiling oil must give it a beat and stiffen them.
  5. They will be ready when frying loses intensity because water is no longer released from the inside of the fibers; that's the time to stop, drain the agoni, pour them on the straw paper and season with a little coarse salt.
  6. It is said that fried everything is good, even the soles of the shoes ... but the fish ... mmm!
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