- 4 ounces rock shrimp, or other small shrimp
- 4 ounces calamari, cut into rings
- 4 ounces mahi mahi, or other white fish, cut into small cubes
- 2 ounces egg whites, lightly beaten
- 8 caperberries
- Canola oil
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 cup rice flour
- Sea salt
- 1 lemon, cut into wedges, for garnish
Preheat a fryer or steep-sided pan, with 1-inch of canola oil, to 375 degrees F.
In a large bowl, combine the seafood, egg whites and caperberries. Blend the cornstarch and flours together in a deep bowl. In a mesh basket add the fish, making sure to shake off the excess egg whites. Add the fish to the flour mixture, coating thoroughly. Carefully transfer the fish to the fryer basket and submerge them in the hot oil. Let cook, shaking the basket every so often, so that they will not stick together, until golden brown and crispy. Be careful of the splattering oil. Cook's Note: If you don't have a fryer basket, use a metal strainer to add the fish to the oil and to remove them from the oil.
Drain on paper towels and season with sea salt. Transfer the fish to a serving platter and garnish with lemon wedges.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Area 31 Restaurant
Recipe courtesy of Mario Batali