|Smelts||12 , cleaned|
|Shrimp||12 Ounce, shelled and deveined (12 Pieces)|
|Sea scallops||12 Ounce (12 Pieces)|
|Cod/Snapper fillet||1 Pound, cut into twelve 2 x 1-inch pieces|
|Squid||8 Ounce, cleaned and cut into rings|
|Flour||3 Cup (48 tbs)|
|Peanut oil||1 1⁄2 Quart (For Deep Frying)|
|Garlic anchovy sauce||1⁄2 Cup (8 tbs)|
1. Rinse all fish under cold running water and pat dry with paper towels. On a large piece of wax paper or flat plate, combine flour, salt, and pepper. Dredge fish in seasoned flour.
2. In a deep-fat fryer or large saucepan, heat oil to 350° on a deep-fat thermometer. Fry fish in batches without crowding, turning once, 2 to 3 minutes, or until golden brown. Remove and drain on paper towels. Garnish with lemon wedges and pass Garlic Anchovy Sauce on the side.