Fried Mullet And Sogliolette

Preparation:

Preparation: This is also an easy-to-make dish, of great effect and with a particular presentation. Get some large shells from the fishmonger, wash them and keep them ready on a very large serving plate. Clean the sole and red mullet, flour them and fry them over high heat. Wash and dry the peoci, dip them in the egg, then in the flour and fry them too. Put the fish to dry on absorbent paper in the heat. Now roll out the dough into a sheet that is not too thin, and with a suitable stencil cut out as many stars as you can, fry them in the fish oil, making holes in them and turning them only once. Freshly fried, insert an upright toothpick into each star in the centre; thread one or two fried peoci on a toothpick and complete with a basil leaf. Arrange the mullet and sole inside the shells on the serving plate and decorate with the remaining starfish.