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1
Make the batter: Put flour and salt in a small bowl and gradually whisk in wine to obtain a smooth, lump-free mixture.
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2
Rest 30 minutes.
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3
Add seltzer just before frying.
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4
Near the stove, put the seasoned dredging flour in a shallow bowl.
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5
Place finished batter next to it and an empty plate next to that.
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6
Put fish and other ingredients for frying nearby.
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7
Put oil in a large wok or a wide, deep pot and fasten a candy thermometer to the side.
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8
Heat oil to 375 degrees.
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9
Working in small batches, dip a few pieces of shrimp, squid, scallop, mussels, white bait, sliced lemon and scallion first into the seasoned flour to coat lightly, then into the batter.
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10
Put battered pieces on the empty plate.
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11
Slip a few pieces into the hot oil and fry 3 to 4 minutes, until golden.
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12
Remove with tongs or wire spider and drain on a paper-towel-lined baking sheet.
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13
Hold fried food in a warm oven while continuing to fry.
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14
Make sure to regulate heat below wok to keep oil at correct temperature (adding too many pieces to the oil will cause it to cool.)
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15
Rid oil of debris between batches with a fine meshed skimmer.
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16
As soon as you have enough to serve, pile it onto a warmed platter.
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17
Sprinkle with sea salt (and crushed red pepper if desired).
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18
Garnish with parsley and lemon wedges.
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19
Continue to fry in small batches.
