The crispness, lightness, and sheer fun of eating it all contribute to the delight of this dish. Start with the best fish and shellfish available to you. Figure on seven to eight ounces of fish and shellfish (out of the shell) per person. We like to mix shrimp, squid, mussels or clams, scallops, and occasionally sole fillets. We serve the fritto on a large oval plate with two big wedges of lemon and sauteed greens. We usually offer a ramekin of Agliata (the Renais-sance saffron walnut aioli) or Tarator Sauce (recipes follow) for dipping the seafood, but you might prefer Red Pepper Aioli or Romescu.