Easy Italian Recipes

 MAKE 4-6 SERVINGS

- 1/2 Ib (250 g) cleaned squid
- 1/2 Ib (250 g) medium shrimp (prawns), peeled and deveined
- About 8 fresh sardines, smelts, anchovies, whitebait, or other small fish, cleaned and gutted if necessary
- 2 lemons
- 1 cup (5 oz/155 g) ali-purpose (plain) flour
- Sea salt
- Olive or canola oil for deep-frying
- 2 small zucchini (courgettes), trimmed and cut into sticks 2 inches (5 cm) long by
- 1/4 inch (6 mm) wide and thick

A "mixed fry" is a typical main course in many regions of Italy. In Piedmont, it is made with vegetables and meats, such as baby lamb chops, cutlets, and brains, often in a light bread crumb coating. In Venice, Rome, and Naples, and along the rest of Italy's coastline, seafood is used instead of meat, and the coating is thin and sheer, often just a dusting of flour. Fry the ingredients in small batches for a crisp, light result.

Rinse the squid, shrimp, and sardines, drain well, and pat dry with paper towels. Cut the squid bodies into rings 1/2 inch (12 mm) wide and the tentacles into bitesized pieces. Cut 1 lemon crosswise into very thin slices and remove the seeds. Cut the second lemon into wedges and set aside. In a bowl, toss together the flour and a pinch of salt.
Position a rack in the middle of the oven and preheat to 200°F (95°C). Line a large platter or rimmed baking sheet with paper towels and set it next to the stove. Pour the olive oil to a depth of 3 inches (7.5 cm) into a deep, heavy frying pan and heat to 375°F (190°C) on a deep-frying thermometer.
When the oil is ready, add about one-fourth of the seafood, lemon slices, and zucchini to the flour and toss until lightly coated. Lift from the flour, shaking off the excess, and drop the pieces a few at a time into the hot oil, being careful the oil doesn't splash. Fry until the shrimp turn pink and the other ingredients are pale gold, about 3 minutes. Using a slotted spoon, transfer the seafood, lemon slices, and zucchini to the towel-lined platter to drain and piace in the oven to keep warm. Repeat with the remaining ingredients in three batches, always allowing the oil to return to the original frying temperature before adding the next batch. If the oil is not enough, the food will absorb it, making them greasy. Transfer the seafood, zucchini, and lemon slices to a warmed serving platter. Sprinkle with salt and serve at once with the lemon wedges.

Buon appetito!