Italian Fried Seafood Recipes
SHRIMP FRA DIAVOLO
Provided by Giada De Laurentiis
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.
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- Pat the fish dry with paper towels. In a large, deep pan over medium-high heat, heat the oil until hot, but not smoking, or when it reaches a temperature between 360°F and 375°F on a deep-fat thermometer. You can test the oil for readiness by dropping in a piece of bread and if it sizzles immediately it is ready.
- Dredge the medium size whole fish into the flour and toss to coat. Tap the fish on the side of the bowl to remove any excess flour. Drop the fish into the hot oil and fry until lightly golden on both sides, crispy, and cooked through. Using a wire skimmer or two forks, transfer the fish to a paper towel lined plate to drain while you prepare the remaining fish and seafood.
- Dredge the small fish into the flour and toss to coat. Place the fish in a fine-mesh sieve and gently shake away any excess flour. Working in batches, fry the fish until lightly golden on both sides and cooked through, about 1 to 2 minutes. Using a wire skimmer, transfer the fish to a paper towel lined plate to drain while you prepare the remaining fish.
- Working in small batches, dredge the squid into the flour and toss to coat. Place the squid in a fine-mesh sieve and gently shake away any excess flour. Fry the squid, one scant layer at a time, until lightly golden and crispy, about 1 1/2 to 2 minutes. Using a wire skimmer, transfer the squid to a paper towel lined plate to drain while you prepare the remaining squid.
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