Instructions: Preheat a deep fryer to 190C 375F.
Sprinkle all the fish with salt and coat each piece in flour ensuring each whole piece of fish is covered.

Shake off excess flour.

Deep fry the fish for 23 minutes starting with the eel then the squid or cuttlefish and fry for an additional 2 minutes.

Lastly add the prawns and fry for a minute or two.

All the pieces of fish should be a goldenbrown colour when cooked.

Drain on absorbent paper then serve with lemon halves on preheated plates.

In Burano they serve this on pieces of old fashioned butchers paper which I find rather amusing.

On the small and very petty island of Burano near Venice once Itays centre of handmade embroidery the gondola regatta is quite a prestigious event. The entire village (about 800 people) takes part. While the youngstcrs row in the race the others prepare the most delicious Fritto Misto di Pesce which is sold to the thousands of people who travel from all over the area. Every coastal region in Italy has its owm Fritto Misto di Pesce but only a few have a laguna from which they can catch such delicious fish.

Serves 4

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