Fritto Misto-Mixed Deep Fried Seafood

Recipe Ingredients

2 cups	125g / 4.4oz	Flour
1/2 cup	118ml	Olive oil
		Water - to moisten
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Egg whites - lightly beaten
1 lb	454g / 16oz	Calamari - sliced 1/2" rings
2		Shucked mussels
2		Shucked oysters
1 lb	454g / 16oz	Large shrimp - tail on, deveined
1		Red mullets
1		Seabass fillet - (8 to 10 oz) - cut 2-oz portions
1		Onion - cut 1/2" rings
1		Zucchini - cut into individual
1		About 1" by 4"
		Oil - for frying
2 cups	474ml	Mariana sauce - hot
1/2 cup	118ml	Garlic aioli
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese
2 tablespoons	30ml	Chopped parsley

Recipe Instructions

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.

This recipe yields 6 to 8 servings

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A44 broadcast 04-15-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.