Fried seafood

Servings: 6

Start to finish: 45 minutes

12 ounces shell-on medium-large shrimp (31 to 40 per pound)

3 quarts vegetable oil

1⁄2 cup all-purpose flour

1⁄4 cup cornstarch

Salt

12 ounces squid, bodies sliced crosswise into

1 ⁄2-inch-thick rings, tentacles left whole

12 ounces skinless sole or flounder fillets, 1⁄4 to 1⁄2 inch thick, halved lengthwise, and cut on bias into 1-inch strips

Lemon wedges

1. Adjust oven rack to middle position and heat oven to 225 F. Using kitchen shears or sharp paring knife, cut through shell of shrimp and devein but do not remove shell. Pat shrimp dry with paper towels. Set wire rack in rimmed baking sheet and line with a triple layer of paper towels. Add oil to large Dutch oven until it measures about 2 inches deep, and heat over medium-high heat to 400 F. Whisk flour and cornstarch in large bowl until combined; set aside.

2. Carefully add shrimp to oil and cook, stirring occasionally, until lightly browned, about 3 minutes. Adjust burner as necessary to maintain oil temperature between 350 F and 375 F. Using skimmer or slotted spoon, transfer shrimp to prepared rack. Season with salt, and transfer to oven.

3. Return oil to 400 F. Pat squid dry with paper towels. Dredge squid in cornstarch mixture, shaking off excess, and carefully add to oil. Cook, stirring as needed to prevent sticking, until squid are crisp and pale golden brown, about 2 minutes. Transfer to rack with shrimp. Season with salt, and transfer to oven.

4. Return oil to 400 F. Pat sole dry with paper towels. Dredge sole in cornstarch mixture, shaking off excess, and add to oil. Cook, stirring as need to prevent sticking, until sole is crisp and pale golden brown, about 3 minutes. Transfer to rack with shrimp and squid. Season with salt and let drain briefly. Serve with lemon wedges.

Nutrition information per serving: 345 calories; 182 calories from fat; 21 g fat (2 g saturated; 0 g trans fats); 225 mg cholesterol; 569 mg sodium; 15 g carbohydrate; 0 g fiber; 0 g sugar; 24 g protein.