Seafood fried fish

Ingredients for 12 servings:

• 250 g squid(s), small
• 12 large shrimp
• 8 small squid(s)
• 16 scallop(s), cleaned
• 12 fresh sardines, gutted and headless
• 250 g fish fillet(s), firm white, (e.g. ling, cod or snapper), without skin,
• Garlic anchovy sauce:
• 125 ml oil (cold-pressed olive oil)
• 2 cloves garlic, crushed
• 3 anchovy fillets, chopped
• 2 tbsp parsley, finely chopped
• 1 pinch of chili
• 200 g flour
• 80 g oil (olive oil)
• 1 egg(s), of which the egg white
• Lemon(s), in wedges
• Parsley

Instructions

Working time approx. 1 hour 20 minutes; Total time approx. 1 hour 20 minutes

Preheat the oven to 140°C (Gas 1). Clean the squid; remove the head and tentacles, including the entrails, from the body. Cut off the heads below the eyes and discard, setting the tentacles aside. Rinse the mantles, pull out the transparent whalebone, and cut the mantles into rings. Shell the prawns, leaving the tails intact. Clean the squid: cut open the head and remove the entrails. Cut out the eyes and hard jaw. Rinse the octopus. If they are relatively large, halve or quarter them. For the sauce, heat the oil in a pan. Sauté all the ingredients over low heat for 1 minute, until the garlic is tender but not brown. Serve warm or chilled. For the batter: sift the flour and 1/4 teaspoon salt into a bowl. Stir in the oil with a wooden spoon, then slowly add 315 ml of warm water. If the batter becomes runny, whisk until smooth and thick. Beat the egg whites until stiff and fold in. Heat oil in a deep fryer or deep pan to approximately 190°C (until a cube of bread turns golden brown in 10 seconds). Pat the seafood dry with kitchen paper to ensure the batter adheres. Work with one type of seafood at a time. First dip in the batter, allow to drain slightly. Then carefully add to the oil. Fry for 2-3 minutes, depending on the size. Drain on kitchen paper; keep warm in the oven. Do not stack them on top of each other! Now fry the next seafood. Garnish all seafood with lemon and parsley and serve immediately with the sauce.