This isn't your typical fried seafood sandwich - it's what happens when Italian coastal flavors crash into American sandwich culture. The bright gremolata cuts through the crispy beer batter while briny olives and capers transport you straight to the Mediterranean shore.
Make it at Home
Crispy Mediterranean Seafood Hoagie with Gremolata
Transform your kitchen into a seaside Italian-American joint with this show-stopping sandwich. The secret is the gremolata - that bright herb mixture that makes everything taste like summer by the sea.
Ingredients
4 oz large shrimp (16-20 count), peeled and deveined
3 oz calamari tubes and tentacles, cleaned
1 cup all-purpose flour
1/2 cup beer (lager or pilsner)
1/2 tsp salt
1/4 tsp black pepper
2 cups vegetable oil for frying
2 tbsp fresh parsley, minced
1 tbsp fresh lemon zest
2 cloves garlic, minced
2 tbsp extra virgin olive oil
1 oz Castelvetrano olives, pitted and chopped
1 tbsp capers, drained
1 medium tomato, diced
2 each hoagie rolls or Italian sandwich rolls
2 cups mixed greens or lettuce
Instructions
1
Make the gremolata by combining minced parsley, lemon zest, minced garlic, and olive oil in a small bowl. Season with salt and pepper. Set aside.
2
Prepare the seafood by patting shrimp and calamari completely dry with paper towels. Cut calamari tubes into 1/2-inch rings if large.
3
Create the beer batter by whisking together flour, salt, and pepper in a medium bowl. Gradually whisk in beer until you have a smooth batter with the consistency of heavy cream.
4
Heat vegetable oil to 375°F in a heavy pot or deep fryer. The oil should be at least 2 inches deep.
5
Working in small batches, dip seafood in batter, letting excess drip off, then carefully lower into hot oil. Fry for 2-3 minutes until golden brown and crispy.
6
Transfer fried seafood to a paper towel-lined plate and season immediately with salt while hot.
7
Split hoagie rolls and lightly toast if desired. Layer the bottom with mixed greens.
8
Top greens with hot fried seafood, then scatter diced tomatoes, chopped olives, and capers over the top.
9
Drizzle generously with gremolata and close the sandwich. Serve immediately while seafood is still crispy.
