Fritto misto with anchovy dipping sauce

Ingredients:

For the fritto misto:

• 4 large eggs
• 6 cups of milk
• 350 g large sea shrimp, peeled, any remaining parts intact
• 450 g of cleaned squid, cut into rings 6-8 mm thick.
• 1 large red onion, cut into 12-15 mm thick rings.
• 1 head of Romanesco cabbage (or 1/2 head of regular cauliflower), separated into florets, cut into 5 cm thick pieces.
• 1 large tuber sweet potatoes, peel and cut into slices 6-8 mm thick.
• Vegetable and olive oil, for deep-frying
• 4 cups of wheat flour
• Coarse salt and freshly ground pepper
• 1 lemon, cut into thin slices
• 8 large sprigs of fresh rosemary

For the sauce:

• 8 anchovy fillets
• 1 cup parsley leaves
• 1 tbsp. capers
• Juice of 1 lemon
• A pinch of dried pepper flakes
• 1/4 cup olive oil

Preparation:

1. Prepare fritto misto: In a large bowl, beat 2 eggs, 3 cups milk, and 1 teaspoon salt. In another bowl, beat the remaining 2 eggs, 3 cups milk, and 1 teaspoon salt. Slit each shrimp down the back and dip it into the milk mixture along with the squid. Dip the onion, cabbage, and potatoes into another bowl with the milk mixture. Refrigerate the vegetables and seafood for 30 minutes.
2. Meanwhile, prepare the dipping sauce: Finely chop the anchovies, parsley, and capers, place in a mortar and grind into a paste. Transfer to a bowl and toss with lemon juice and pepper flakes. Whisking constantly, drizzle in the olive oil in a thin stream. Refrigerate the sauce and chill until ready to serve.
3. Preheat oven to 180°C. Fill a deep fryer with equal parts vegetable and olive oil; heat to 190°C. Line 3 baking sheets with paper towels. In a large bowl, combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
4. Remove the onion rings from the milk mixture and coat them in flour. Place them in the deep-fryer basket, add a lemon wedge and a sprig of rosemary. Lower the basket into the hot oil and fry until crispy, about 5 minutes. Remove the basket from the fryer and drain any excess oil.
   
   Transfer the onion rings to one of the prepared baking sheets and place in the oven to warm through. Repeat with the cauliflower and potatoes, dredge them in flour and fry in batches along with lemon slices and rosemary sprigs. Transfer the vegetables to the prepared baking sheets and warm through the oven between each batch.
5. Dredge the shrimp and squid in flour and deep-fry in batches, just like the vegetables. Sprinkle the hot fritto misto with salt and transfer to a serving dish. Serve with dipping sauce.