Fritto Misto di Mare (Fried Seafood with Anchovy-Lemon Sauce)

1. Dredging mix: In a bowl, mix flour and cornmeal. Add pepper.
2. Cut the fish 1 inch bias.
3. For the shrimp, remove body’s shell but let the shell of the last segment before the tail intact. Slit and remove the vein.
4. For the squid, remove the eye and backbones. Cut into 1/2 inch rondel.
5. Combine the fish, shrimp, and squid. Add in 1 egg whites.
6. In a rondeau, on a medium high heat, add olive oil.
7. Coat the fish with the dredging mix. Fry. Do the same with the shrimp and squid. 
8. Drain the oil.
9. Transfer to medium cazuela with parchment paper. 
10. Garnish with parsley and lemon wedges.

Anchovy-Lemon Sauce:

1. In a mortar and pestle, pound the anchovies and the garlic paste.
2. In a bowl, mix mayonnaise and lemon juice. Season.
3. Add the pounded anchovies and garlic paste.
4. Add milk for sauce consistency.
5. Add in minced parsley.