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1
Clean calamari according to the directions on page 40 and cut the bodies into 1/2 -inch rings.
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2
Drain the pieces well in a colander.
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3
Slice the fish fillets on the bias 1 inch thick.
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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.
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5
Clean the whitebait or sardines, leaving the heads on or taking them off according to preference.
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6
Leave the spines intact; they can be removed as the fish are eaten.
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7
Toss the flour and cornmeal together on a baking sheet.
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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.
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9
While the oil heats, dredge the calamari in the flour-cornmeal mix to evenly coat all sides.
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10
Bounce the calamari in a sieve to remove excess flour.
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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.
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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.
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13
While the calamari are frying, dredge the shrimp in flour to coat.
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14
Remove the calamari with a skimmer or slotted spoon and drain them on a paper-towel-lined baking sheet.
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15
Keep warm in the oven.
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16
Fry the shrimp as described above, until light golden and cooked through, about 4 minutes.
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17
Fish them out with the skimmer and set on the baking sheet with the calamari.
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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.
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19
Pile the seafood onto a serving platter, season generously with salt, and serve immediately, passing lemon wedges separately.
