Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 250 grams of calamari rings, 250 grams of shrimp, and 250 grams of white fish fillets under cold water, then pat them thoroughly dry with paper towels along with 1 medium zucchini sliced thinly.

2. 2

   Combine 1.5 cups of all-purpose flour and 0.5 cup of fine semolina flour with 1.5 teaspoons of fine sea salt and 0.5 teaspoon of freshly ground black pepper in a shallow dish.

3. 3

   Prepare the Spicy Calabrian Gochujang Aioli by blending 0.5 cup of mayonnaise, 3 tablespoons of gochujang, 1 large roasted red pepper, 2 minced garlic cloves, 1 tablespoon of fresh lemon juice, 1 teaspoon of Calabrian chili paste, and 2 tablespoons of extra virgin olive oil until smooth, then stir in 0.25 cup of fresh chopped parsley.

4. 4

   Heat 1.5 liters of neutral oil in a large deep pot or Dutch oven to 180°C (350°F).

5. 5

   Working in small batches, lightly dredge the prepared seafood and zucchini slices in the seasoned flour mixture, shaking off any excess.

6. 6

   Carefully fry the coated seafood and zucchini for 2-3 minutes per batch, or until golden brown and crispy.

7. 7

   Using a slotted spoon, remove the fried items from the oil, drain them on paper towels, and immediately season with a pinch more fine sea salt.

8. 8

   Serve the hot Fritto Misto Piccante alongside the prepared Aioli al Gochujang alla Calabrese and 2 whole lemons cut into wedges.