Fritto Misto di Mare

1. To Make Batter: Sieve the flours, salt and pepper into a bowl; make a well in the centre. Combine oil and water; gradually whisk into flour until a smooth batter is formed.

2. Dry the prepared seafood on paper towels, Dip seafood in flour; shake off excess.

3. Heat the oil in large deep pan until moderately hot. Coat a few pieces of seafood at time with batter; gently lower into hot oil with tongs or a slotted spoon. Cook for 2-3 minutes or until golden brown and crisp. Remove; drain on paper towels. Keep warm and cook remaining seafood. Serve accompanied with a bowl of tartare sauce and lemon wedges.

Note: The seafood for this dish may be prepared several hours ahead; cover and keep in the refrigerator. To prepare fresh sardines, remove the heads and split them open down the belly; clean with salted water. Ease the backbone out with your fingers and cut the backbone at the tail end with sharp scissors. Pat sardines dry.

Ingredients

500g fish fillets,boned, cut into 5 cm strips	12 sardines, heads and bones removed
8 raw medium king prawns	8 scallops, cleaned
1 calamari hood, cut into rings

Batter

1/4 cup cornflour	1 tablespoon oil 1 cup water
1 cup self-raising flour	Salt and Pepper