3 quarts vegetable oil

2 cups Bertolli® Summer Crushed Tomato and Basil pasta sauce

1 tsp. crushed red pepper

1/2 lb. whitebait or smelts

1/2 lb. calamari, cleaned and cut into 1/3-inch rings

3 cups chickpea flour, for dredging

Salt and freshly ground pepper

View a demonstration of this recipe with Rocco DiSpirito

1. In a large pasta pot heat oil over high heat to 375°F to 400°F.
2. In a medium saucepan combine pasta sauce and crushed red pepper. Heat until warm.
3. Meanwhile, dredge silverfish in chickpea flour. Shake off excess flour and add to the oil. Fry until pale golden brown, stirring often, about 2 minutes. Remove from oil with a slotted skimmer and drain on paper towels. Season generously with salt and pepper.
4. Repeat process with calamari—dredging in chickpea flour first—but fry for about 3 minutes.
5. Serve fried fish with warm sauce.