- 1 cup sifted all-purpose flour
- 3⁄4 cup lukewarm water
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1 egg white
- 1 pound squid, bodies cut into 1/2-inch rings and tentacles left whole
- 1⁄2 pound OCI Cod or Haddock fillets, cut into 11/2-inch strips
- 1⁄2 pound OCI Coldwater Shrimp, shelled and deveined
- 1⁄2 pound small smelts, cleaned and left whole, but with heads removed
- Vegetable oil for deep-frying
- Lemon wedges
In a large bowl, stir together the flour, warm water, olive oil and salt just until the mixture is smooth and creamy. Do not overstir. Set the batter aside to rest at room temperature for about 1 hour.
In a large saucepan, bring 1 quart of water to a boil. Drop in the squid, partially cover the pot and let the squid simmer gently for 30 minutes. (They should be quite tender.) Drain the squid pieces well and dry them between pieces of paper towel. Set the squid aside. Dry the cod or haddock, the shrimp and the smelts and set them aside separately.
Using an electric beater or balloon whisk, beat the egg white until it is very stiff and fold it into the batter.
In a deep fryer or a large pot, heat 3 inches of vegetable oil to 375 °F on a deep-frying thermometer. Preheat the oven to 250 °F and line a large baking sheet with paper towels. Deep-fry the squid, cod or haddock, shrimp and smelt separately, first dropping 5 or 6 pieces into the batter and turning them about with a spoon. When they are coated, lift them out and let the excess batter drain off before placing them in the hot oil. Deep-fry the seafood, turning the pieces occasionally, for about 5 minutes, or until they are golden brown. With tongs, transfer the fried pieces to the towel-lined baking sheet and keep them warm in the oven while you fry the remainder. Let the oil return to 375 °F before adding more seafood.
When all the seafood is fried, serve it from a napkin-lined platter and garnish with lemon wedges.