IngredientsAnchovies 3 garlic cloves, crushed with salt 1 tbsp paprika 4 oz white wine vinegar 2 tbsp ground cumin 1 tbsp dried oregano 3 bay leaves 1 lb fresh anchovies or smelts 12 oz all-purpose flour Calamares 9 oz all-purpose flour 3 oz grated Parmesan 2 tbsp minced parsley 1 lb squid, cleaned and cut into rings salt, as needed ground black pepper, as needed Flounder Fillets 1 lb flounder fillets, cut on the diagonal into 1/2-in long strips salt, as needed ground black pepper, as needed 4 tbsp minced parsley 8 oz fresh bread crumbs 9 oz all-purpose flour 8 eggs 32 oz olive oil 1 tsp red pepper flakes 20 oz marinara sauce salt, as needed
- Combine the garlic, paprika, vinegar, cumin, oregano, and bay leaves. Add 16 fl oz of cold water and mix well. Add the anchovies and carefully mix with the marinade. Marinate the anchovies in the refrigerator for at least 3 hours.
2. Remove the anchovies from the marinade, drain, and open them up like a book. Lay them flat in flour, and gently press them in the flour on both sides.
3. For the calamares, combine the flour, Parmesan, and parsley. Season the squid with salt and pepper and dredge in the flour mixture. Allow the squid to rest for 10 minutes.
4. Season the flounder with salt and pepper. Combine the parsley and bread crumbs. Bread the flounder using the standard breading procedure. Allow the flounder to rest for 10 minutes.
5. Heat the oil to 375°F. Combine the pepper flakes and tomato sauce and reserve.
6. Working in batches, deep fry the anchovies, squid, and flounder until golden brown, 2 to 3 minutes. Drain the fried fish on absorbent paper towels to remove excess oil. Season with salt and serve immediately with a Marinara sauce.