Frito Misto Sub-Mariner Sandwiches | Eat the Universe

In this week's Eat the Universe, chef Justin Warner welcomes fellow chef Brian Tsao to create an aquatic-themed sandwich inspired by sometime nemesis, sometime "ally" Namor the Sub-Mariner!

While prepping a stack of seafood for these Frito Misto Submarine Sandwiches, Warner and Tsao ask the burning question: Don't chefs have a lot in common with the King of Atlantis? And what roles would they play in such a kingdom?

Watch the episode below, then read through the recipe to try it for yourself!

Ingredients

• 1 pound mixed seafood, cleaned, such as bay scallops, shrimp, calamari, oysters, or white fish
• 4 cups all-purpose flour, divided
• 1 cup instant flour, such as Wondra
• 2 cups seltzer water
• Kosher salt and freshly ground black pepper, to taste
• 2 submarine sandwich rolls, cut horizontally
• Fresh seaweed, to serve
• ½ cup Japanese mayonnaise
• 2 tablespoons rice wine vinegar
• 1 teaspoon fish sauce
• 2 tablespoons Sambal chili sauce
• 1 tablespoon soy sauce
• Pinch sugar
• Parsley leaves, to serve
• Cilantro leaves, to serve

Instructions

• Preheat a large fryer to 375 degrees F.
• Cut the squid tubes into ½-inch rings, oysters into 1-inch pieces, and the fish into ½-inch pieces.
• In a large bowl, combine 2 cups all-purpose flour and the instant flour. Add the seltzer water and stir to combine. Add the remaining 2 cups all-purpose flour to a shallow dish. Season the all-purpose flour and dredge with salt and pepper.
• Dredge the fish in the shallow dish of all-purpose flour, shake off any excess, then add to the batter. Carefully drop in the fryer and fry until deeply golden brown, about 3 minutes. Transfer to a paper towel-lined plate and season with salt. Repeat the process with the oysters, calamari, and bay scallops.
• In a bowl, combine the mayonnaise, rice wine vinegar, fish sauce, chili sauce, soy sauce, and sugar. Whisk to combine.
• Add the seaweed, mayonnaise sauce, and fresh herbs to either cut side of the rolls. Mounds with fried seafood. Serve warm.

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