Mixed Fried Seafood

Directions

1. 1
   Clean calamari according to the directions on page 40 and cut the bodies into 1/2 -inch rings.
2. 2
   Drain the pieces well in a colander.
3. 3
   Slice the fish fillets on the bias 1 inch thick.
4. 4
   Pinch the nubbins off the sides of the scallops, and cut the scallops in half widthwise if they are more than 1 inch thick.
5. 5
   Clean the whitebait or sardines, leaving the heads on or taking them off according to preference.
6. 6
   Leave the spines intact; they can be removed as the fish are eaten.
7. 7
   Toss the flour and cornmeal together on a baking sheet.
8. 8
   Preheat the oven to 200 F. Heat oil in a very large (12- to 14-inch) skillet or wide braising pan over medium-high heat until it registers 375 F on a frying thermometer.
9. 9
   While the oil heats, dredge the calamari in the flour-cornmeal mix to evenly coat all sides.
10. 10
    Bounce the calamari in a sieve to remove excess flour.
11. 11
    When the oil reaches the correct temperature or when one coated calamari ring gives off a lively sizzle when lowered into the oil, slide the coated calamari into the oil.
12. 12
    Fry, submerging the pieces of calamari with a wire skimmer or slotted spoon so they cook evenly, until golden on both sides, about 4 minutes.
13. 13
    While the calamari are frying, dredge the shrimp in flour to coat.
14. 14
    Remove the calamari with a skimmer or slotted spoon and drain them on a paper-towel-lined baking sheet.
15. 15
    Keep warm in the oven.
16. 16
    Fry the shrimp as described above, until light golden and cooked through, about 4 minutes.
17. 17
    Fish them out with the skimmer and set on the baking sheet with the calamari.
18. 18
    Dredge, fry, and drain the fish fillets, sea scallops, and whitebait in the same way, transferring each to the baking sheet as it is done.
19. 19
    Pile the seafood onto a serving platter, season generously with salt, and serve immediately, passing lemon wedges separately.