Gran Fritto di Pesce (Large Fried Fish Mix)

Method

1. Clean the seafood: peel and devein the large prawns and the mazzancolle; remove the skin, internal plastic-like bone, eyes, and beak from the squid; cut open the scampi, remove the intestine if present; clean the canestrelli by removing the small muscle and intestine, then rinse.
2. For the squid, cut small ones in half lengthwise; larger ones can be cut into three pieces.
3. Prepare the vegetables: peel the carrots and cut into julienne. For the zucchini, use only the outer part (save the core for another use) and cut into thin strips. For the eggplant, take only the skin, slice into strips, and press with fingers to remove excess pulp and seeds.
4. Separate the egg white from the yolk. Lightly beat the egg white until slightly foamy. Add very cold sparkling water and stir briefly to combine. This is the dipping liquid.
5. Mix the flours: combine 2 parts all-purpose flour (00) with 1 part semola rimacinata (fine semolina).
6. Heat oil in a deep pan or fryer. Use a thermometer and bring the oil to 185–195°C (to compensate for the temperature drop when adding food at home).
7. Fry in batches by type. Start with the large prawns: dip each into the egg white-water mixture, then dredge in the flour mix, shake off excess, and fry until golden and cooked through. Remove with a slotted spoon and drain on paper towels.
8. Let the oil temperature recover for a few minutes, then fry the scampi in the same manner.
9. Continue with the squid and mazzancolle, and finally the canestrelli, each batch allowing the oil to come back to temperature.
10. Fry the vegetables last (they need only about 40 seconds). Remove and drain.
11. Arrange all fried seafood and vegetables on a serving plate. Sprinkle generously with salt immediately before serving (never salt beforehand to avoid sogginess). Serve with lemon wedges if desired.