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1
Whisk together mustards, vinegar, mustard seeds, and shallots.
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2
Add salt, to taste.
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3
Batter:
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4
Grind the rice in a blender until very fine.
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5
In a bowl, stir together the ground rice, semolina, flour, salt, and pepper.
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6
Fritto Misto:
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7
Heat several inches of oil to 375 degrees F in a deep fryer or a wide, deep, heavy pot.
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8
Preheat the oven to 200 degrees F.
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9
Slit the calamari bodies open so they lie flat.
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10
Place calamari (bodies and tentacles), mushrooms, fennel, and lemon in separate bowls.
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11
Toss each with enough buttermilk to moisten them.
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12
Dip the calamari generously in the rice batter, using enough to fully coat.
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13
Working in batches (it's important not to overcrowd the pot), fry until golden brown and crisp, and then transfer to a tray lined with paper towels.
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14
Season immediately with salt.
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15
Transfer to a low oven to keep warm.
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16
Repeat with remaining calamari.
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17
Coat and fry the mushrooms, fennel, and lemon slices in the same way, working in batches and transferring them to the low oven as they are done.
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18
Put a generous pool of mustard sauce on each plate, then top with an assortment of fried squid, mushrooms, fennel, and lemon.
