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SERVES 6 -8
2 cups flour
1/2 cup 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 mullet
8-10 ounces sea bass fillets, cut into 2-ounce portions
1 onion, cut into 1/2-inch rings
1 zucchini
oil (for frying)
2 cups marinara sauce, hot
1/2 cup of garlic aioli
1/2 cup grated parmigiano-reggiano cheese
2 tablespoons chopped parsley
1. The zucchini should be cut into 1-inch by 4-inch individual strips.
2. Whisk flour and olive oil together then add enough water to make a thinnish batter. You don't want it too thin.
Season the batter with salt and pepper and let set 30 minutes before folding in whites.
3. Season all the seafood and vegetables with salt and pepper. Then dip seafood in batter and let excess drip off.
USE lots of paper towels.
4. Now preheat the oil and fry fish in batches starting with calamari and finish with sea bass. After each batch let
oil return to frying temp before doing next batch.
5. Now dip the veggies and again let excess drip off and then fry until golden brown. About 3 to 4 minutes. Watch your
temperature and the vegetables.
6. Drain all fried items on paper plates. Taste and season as needed.
7. Emeril suggests using two fry pans to speed up the process. Do not try that unless you have done lots of frying.
It's too easy to get hurt with hot grease. If there are two of you doing this, give it a shot.
8. Spoon the Marinara sauce over the bottom of a large platter then pile the fried seafood and vegetables on top of
the sauce. Garnish with drizzles of aioli, cheese and parsley.
9. Dig in and be a Roman
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