Crisp fish fry

Clean the fish and vegetables. Heat the Pure Olive Oil in a very large pan (or use a fryer). Dip the vegetables and fish (all separately) into a bowl of durum wheat flour. Sieve away the excess flour.

Fry the fish and vegetables separately. Make sure the olive oil temperature does not fall below or rise above acceptable limits. Never add too much fish at a time to the hot oil (this would lower the temperature).

When the vegetables and fish are nicely browned, drain them off with a strainer and place them on a sheet of absorbent paper to get rid of excessive oil.

Salt your mixed fish fry.