Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 2 minutes
Ease of preparation: intermediate

2 quarts extra-virgin olive oil, for frying
1/2 pound calamari, cleaned
2 lemons, sliced 1/8-inch thick, plus 2, cut into wedges
1/2 pound tiny smelts, cleaned
1/2 pound fresh anchovies, cleaned
1/2 pound small scallops, shucked and cleaned
2 cups cornstarch
Salt and pepper, to taste

In a deep pan with a fryer basket, heat the oil to 375 degrees F, until just smoking.

In a wide, shallow bowl, combine half the calamari, 1/2 the lemon slices, 1/2 the smelts, 1/2 the anchovies and 1/2 the scallops. Sprinkle evenly with 1 cup cornstarch and toss quickly with hands to coat.

Toss the coated foods into a large strainer with a handle and bat it against your hand to remove excess cornstarch. Cook the seafood and lemons in the hot oil until golden brown and crispy, about 1 minute.

Remove and drain on a plate lined with paper towels. Season the fried foods with salt and pepper and immediately repeat the coating and frying process with the remaining seafood, lemons and cornstarch. Season the second batch and serve all with lemon wedges.