Baked Seafood

Remove the innards and skin from the squid and calamari, rinse thoroughly and cut into strips.

Clean the anchovies and silverfish by removing the fins and head, then rinse.

Peel the shrimp, remove the vein along the back and then rinse.

Heat about 1 liter of oil in a deep pan or pot.

Thoroughly pat the seafood dry, season with salt and pepper, and then coat evenly in flour (Type 405).

Fry the floured seafood in batches in the hot oil until golden brown and floating.

Remove with a slotted spoon and let drain briefly on kitchen paper.

Place on a pre-warmed platter and serve immediately with lemon wedges.