Fritto Misto-Mixed Deep Fried Seafood
An Italian-style mixed fry of calamari, mussels, oysters, shrimp, red mullet, seabass, onion, and zucchini in a light olive oil batter, served with marinara and garlic aioli.
Ingredients
- 2 cup flour
- 0.5 cup olive oil
- 1 to taste water to moisten
- 1 to taste salt
- 1 to taste freshly ground black pepper
- 3 whole egg whites, lightly beaten
- 1 lb calamari, sliced into 1/2-inch rings
- 24 whole shucked mussels
- 24 whole shucked oysters
- 1 lb large shrimp, tail on, deveined
- 12 whole red mullets
- 10 oz seabass fillet, cut into 2-oz portions
- 1 whole onion, cut into 1/2-inch rings
- 1 whole zucchini, cut into 1-inch by 4-inch strips
- 1 to taste oil for frying
- 2 cup marinara sauce, hot
- 0.5 cup garlic aioli
- 0.5 cup grated Parmigiano-Reggiano cheese
- 2 tbsp chopped parsley
Instructions
- 1
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.
- 2
Season all the seafood and vegetables with salt and pepper.
- 3
Dip each piece of seafood in the batter, letting the excess drip off. Preheat the oil.
- 4
Fry the fish in batches, starting with the calamari and ending with the seabass. After each batch, make sure the oil comes back up to temperature.
- 5
Dip the vegetables in the batter and fry until golden-brown, about 3 to 4 minutes.
- 6
Remove all fried items and drain on paper-lined plates. Season with salt and pepper.
- 7
Spoon the marinara sauce over the bottom of a large platter. Pile the fried seafood and vegetables on top. Garnish with drizzles of aioli, cheese, and parsley.