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Fritto Misto−Mixed Deep Fried Seafood
2
1
Cup Flour
/2 Cup Olive oil
Water; to moisten
Salt; to taste
Freshly−ground black pepper; to taste
3
1
2
2
1
1
1
1
1
1
Egg whites; lightly beaten
Pound Calamari; sliced 1/2" rings
Dozen Shucked mussels
Dozen Shucked oysters
Pound Large shrimp; tail on, deveined
Dozen Red mullets
Seabass fillet − (8 to 10 oz); cut 2−oz portions
Onion; cut 1/2" rings
Zucchini; cut into individual
Strips about 1" by 4"
Oil; for frying
2
1
1
2
1
Cup Mariana sauce; hot
/2 Cup Garlic aioli
/2 Cup Grated Parmigiano−Reggiano cheese
Tablespoon Chopped parsley
/2 Fat; 0 Other Carbohydrates
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
Fritto Misto−Mixed Deep Fried Seafood
300
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