Emerils Seafood Fritto Misto Recipes

Steps:

• For the tartar sauce: Whisk together the mayonnaise, dill pickle and brine, Worcestershire, mustard, capers and brine, hot sauce, garlic, tarragon, basil stems and lime zest and juice in a medium bowl. Taste and season with salt and pepper. Set aside some in a ramekin.
• For the batter: Whisk together the flour, beer, sparkling water, vodka, paprika and baking soda in a medium bowl.
• For the frying: Heat the oil in a large heavy-bottomed pot fitted with a thermometer until it reaches 350 degrees F. Line a sheet tray with a cooling rack and set aside.
• Place each whole squid on a flat surface and run your knife gently down the length of the outside. Peel off the outer layer of skin and remove the piece of cartilage and anything inside the tube of the squid. Cut the tentacles from the body (below the eyes) and remove the sharp beak (which feels like a small gumball) in the center of each set of tentacles. Cut into 1/8-inch rounds. Dry the rings and tentacles on a sheet tray lined with paper towels.
• Fry the basil leaves until crispy, 30 seconds to 1 minute. Remove from the oil, letting the excess drain off, and place on the cooling rack. Season with salt immediately. Fry the lemon slices until crispy, 1 to 2 minutes. Drain the excess oil, then place on paper towels and season immediately. Transfer the lemons and basil to a bowl. Replace the paper towels for the next batch.
• Place a hand strainer in the batter (to easily find pieces) and sprinkle the squid with salt. Starting with the tentacles, fully coat in the batter, then drop into the hot oil. Fry until crispy, 2 to 3 minutes. Drain and salt. Repeat with the rings. Bring the oil back to 350 degrees F and dip the shrimp in the batter. Drop in small batches into the hot oil. Fry, turning on both sides with a slotted metal spoon until crispy, 1 to 2 minutes. Drain and salt.
• Transfer the tartar sauce ramekin to a medium serving bowl and arrange the fried lemons, basil leaves, squid and shrimp around it. Serve immediately.

Steps:

• For the sauce: Combine the basil, pistachios, olive oil, lemon zest and garlic in a food processor. Pulse until roughly pureed. Remove the contents to a small bowl and stir in the mayonnaise and Parmigiano-Reggiano. Season with the salt.
• For the seafood: Fill a heavy-bottomed Dutch oven with 3 inches of oil and heat to 350 degrees F.
• Whisk together the rice flour, cornstarch, polenta, pepper and 1/2 teaspoon salt in a medium bowl. Working in batches, dredge the shrimp and calamari in the flour mixture and add to the hot oil, being careful not to overcrowd the pan and drop the temperature. Fry until light golden brown and cooked through, 1 to 2 minutes. Use a spider to remove the seafood to a paper towel-lined tray and season with a pinch of salt. Continue with the remaining shrimp and calamari. Serve hot alongside the pesto dipping sauce and lots of lemon wedges.

Steps:

• In large shallow skillet over moderately high heat, heat 3 inches of oil until thermometer registers 350°F.
• Transfer flour to large plate. Sprinkle all seafood liberally with salt and pepper. Working in batches and returning oil to 350°F between batches, dredge seafood in flour, shaking to remove excess, and fry until golden and cooked through, about 20 seconds per side for whole fish and shrimp, 15 seconds per side for scallops and calamari. Using slotted spoon, remove as done and drain on paper towel-lined plate.
• Garnish with lemon wedges and serve immediately with tartar sauce.