Fritto Misto-mixed Deep Fried Seafood

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			1	Servings

INGREDIENTS

2	c	Flour
1/2	c	Olive oil
		Water to moisten
		Salt and pepper
3		Egg whites, lightly beaten
1	lb	Calamari, sliced into
		1/2-inch rings
2		Dozen shucked mussels
2		Dozen shucked oysters
1	lb	Large shrimp, tail on and
		deveined
1		Dozen red mullets
1		Seabass fillet, about 8 to
		10 ounces cut into
		2-ounce
		portions
1		Onion, cut into 1/2-inch
		rings
1		Zucchini, cut into
		individual strips about
		1-inch by 4-inch
		Oil for frying
2	c	Mariana sauce, hot
1/2	c	Garlic aioli
1/2	c	Grated Parmigiano-Reggiano
		cheese
2	T	Chopped parsley

INSTRUCTIONS

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 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  Posted to recipelu-digest by molony <molony@scsn.net> on
Mar 09, 1998

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