We had the most wonderful meal at a Restaurant in Venice called La Furatola. It was simply the freshest fish of the day lightly fried simply in olive oil. Whole fish (big and small), fillets and shell fish were included. Here is one way to make it.
Get the freshest assorted small fish (anchovies, white bait, sardines) and one or two whole fish. The fish monger should clean the fish as appropriate. Also get fresh raw shrimp, calamari.
Dredge these succulant morsels through a mixture of
1/2 corn starch
1/2 flour (all purpose or wonder flour)
pinch of salt.
Fry in hot olive oil (about 375-degrees) until lightly browned and cooked through, but not dried out.
Drain over a grill for a minute while you sprinkle them with sea salt.
Place the fish on a large platter and sprinkle with fresh lemon juice and chopped parsley. Eat.
