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Emeril's Seafood Fritto Misto

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“While this is not a classic Roman recipe it is a modern example of the Fritto Misto the Roman's loved. Considering the Roman's great love of seafood and fish. It seemed a natural. The author is Emeril. Now if you know anything at all about me, you know I hate fish. This recipe is being posted as an example.”

Ingredients Nutrition


  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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