The point of a fritto misto is to enjoy the flavors and textures of a variety of fish. You can vary the roster of fish according to what is in the market and increase or decrease the amount according to the number of guests you’re cooking for.

　　

Ingredients

makes 6 servings

　　3 medium squid (about 1 1/4 pounds)

　　3/4 pound thin, firm white fish fillets, such as whiting, ling, or flounder

　　1/2 pound sea scallops

　　1/2 pound whitebait, cleaned and heads removed or left on (according to preference) or cleaned fresh sardines (see page 308)

　　2 cups all-purpose fl

　　1 cup coarse cornmeal

　　3 cups vegetable oil

　　1/2 pound medium shrimp (about 16 shrimp), shelled and deveined

　　Salt

　　Lemon wedges

　　

Step 1

Clean calamari according to the directions on page 40 and cut the bodies into 1/2 -inch rings. Drain the pieces well in a colander. Slice the fish fillets on the bias 1 inch thick. Pinch the nubbins off the sides of the scallops, and cut the scallops in half widthwise if they are more than 1 inch thick. Clean the whitebait or sardines, leaving the heads on or taking them off according to preference. Leave the spines intact; they can be removed as the fish are eaten. Toss the flour and cornmeal together on a baking sheet.

　　

Step 2

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. While the oil heats, dredge the calamari in the flour-cornmeal mix to evenly coat all sides. Bounce the calamari in a sieve to remove excess flour.

　　

Step 3

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. 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. While the calamari are frying, dredge the shrimp in flour to coat.

　　

Step 4

Remove the calamari with a skimmer or slotted spoon and drain them on a paper-towel-lined baking sheet. Keep warm in the oven. Fry the shrimp as described above, until light golden and cooked through, about 4 minutes. Fish them out with the skimmer and set on the baking sheet with the calamari. 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.

　　

Step 5

Pile the seafood onto a serving platter, season generously with salt, and serve immediately, passing lemon wedges separately.

　　From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.Buy the full book from Amazon.