fritto misto-mixed deep fried seafood

Categories
Emeril
Yield
4 servings
MeasureIngredient
2 cups Flour
½ cup Olive oil
  Water to moisten
  Salt and pepper
Egg whites, lightly beaten
1 pounds Calamari, sliced into inch rings
Dozen shucked mussels
Dozen shucked oysters
1 pounds Large shrimp, tail on and
  Deveined
Dozen red mullets
Seabass fillet, (about 8 to
10  Ounces) cut into 2-ounce
  Portions
Onion, cut into 1/2-inch
  Rings
Zucchini, cut into
  Individual strips about
Inch by 4-inch
  Oil for frying
2 cups Mariana sauce, hot
½ cup Garlic aioli
½ cup Grated Parmigiano-Reggiano
  Cheese
2 tablespoons Chopped parsley

In a mixing bowl, whisk the flour and olive oil together. Add enough water to thin out the batter but not too thin. Season with salt and pepper. Leave the batter for 30 minutes, then fold in the egg whites.

Season all the seafood and vegetables with salt and pepper. Dip each piece of seafood in the batter, letting the excess drip off. This will be very messy so have plenty of towels on hand. Preheat the oil.

Fry the fish in batches, starting with the calamari and ending with the seabass. You might want to have two stockpots or large skillets of oil on to speed up the frying process. After each batch of frying, make sure that the oil comes back up to temperature. Dip the vegetables in the batter, letting the excess drip off and fry until golden brown about 3 to 4 minutes. Remove all fried items from the oil and drain on paper-lined plates. Season every item with salt and pepper. Spoon the Mariana sauce over the bottom of a large platter.

Pile the fried seafood and vegetables on top of the sauce. Garnish with drizzles of aioli, cheese and parsley.

Yield: 6 to 8 servings

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