Recipe - Fritto Misto-Mixed Deep Fried Seafood

2 cup Flour
One half cup Olive oil
Water to moisten
Salt and pepper
3 Egg whites; lightly beaten
1 pound Calamari; cut or sliced up into
1/2inch rings
2 Dozen shucked mussels
2 Dozen shucked oysters
1 pound Large shrimp; tail on and
deveined
1 Dozen red mullets
1 Seabass fillet;, (about 8 to
10 ounces) cut into 2ounce
portions
1 Onion; cut into 1/2inch
rings
1 Zucchini; cut into
individual strips about
1inch by 4inch
Oil for frying
2 cup Mariana sauce; hot
One half cup Garlic aioli
One half cup Grated ParmigianoReggiano
cheese
2 tablespoon Chopped parsley

EMERIL LIVE SHOW #EMIA44

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 paperlined 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

Posted to recipeludigest by molony molony@scsn.net on Mar 09, 1998