Italian mixed fried seafood (Fritto misto di mare)

1. Clean the squid, cut the bodies into 1 cm rings and leave the tentacles whole; peel the prawns except for the tail and remove the vein; gut the small fish and cut off the heads.

2. Rinse everything in cold water, then pat very thoroughly dry with kitchen paper - wet surfaces make the oil spit and the coating won't crisp.

3. Mix the flour and semolina in a bowl, toss the seafood in it in batches, then shake off the excess in a sieve.

4. Heat the oil to 180 °C in a deep pan and fry the pieces in small batches, dropping them in one by one, for 1.5-2.5 minutes until pale golden and crisp.

5. Lift out with a slotted spoon onto kitchen paper, salt immediately and keep warm while you fry the rest.

6. Serve piping hot with lemon wedges - fritto misto doesn't wait, it must be eaten at once.

Tip: Don't overcrowd the pan: too many pieces at once cool the oil and the seafood soaks up grease.