Seafood
A golden Venetian-style seafood fry with calamari, shrimp, small fish, and zucchini, served hot with bright lemon and a creamy zesty tartar sauce. Serves: 4
Recipe video
Pat all seafood very dry with paper towels; moisture prevents crisp frying.
Slice zucchini into thin batons and pat dry.
Make the tartar sauce by mixing mayonnaise, capers, gherkins, lemon juice, mustard, and parsley; chill until serving.
Mix semolina, all-purpose flour, cornstarch, salt, and pepper in a wide bowl.
Whisk egg white with cold sparkling water, then stir in 60 g / 2 oz of the flour mix to make a light loose batter.
Heat oil in a deep heavy pan to 180°C / 356°F.
Lightly dust seafood and zucchini in the dry flour mix, shaking off excess.
Dip a few pieces in the light batter, letting excess drip away.
Fry in small batches for 2–3 minutes until pale golden, crisp, and floating.
Lift with a slotted spoon and drain on a rack, not paper, to keep the crust crisp.
Season immediately with a small pinch of salt while hot.
Serve at once with lemon wedges and chilled zesty tartar sauce.
