Yield: 4 servings
|½ cup||Olive oil|
|Water to moisten|
|Salt and pepper|
|3||Egg whites, lightly beaten|
|1 pounds||Calamari, sliced into inch rings|
|2||Dozen shucked mussels|
|2||Dozen shucked oysters|
|1 pounds||Large shrimp, tail on and|
|1||Dozen red mullets|
|1||Seabass fillet, (about 8 to|
|10||Ounces) cut into 2-ounce|
|1||Onion, cut into 1/2-inch|
|1||Zucchini, cut into|
|Individual strips about|
|1||Inch by 4-inch|
|Oil for frying|
|2 cups||Mariana sauce, hot|
|½ cup||Garlic aioli|
|½ cup||Grated Parmigiano-Reggiano|
|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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