Rinse 2 cleaned tubes of squid under cold running water, pat them dry with paper towels, cut each tube into 1/2 inch thick rings, add into a clear plastic bag, add in 1/2 cup all-purpose flour and season generously with sea salt, mix together until all the squid rings are well coated
Pat down a 14 ounce fillet of cod with paper towels, cut into 1 inch x 1 inch squares, add into a large bowl, add in 1/2 cup all-purpose flour, season generously with sea salt and gently mix together until each piece of cod is well coated
Grab 1 lbs of fresh anchovies, along with 1 large bowl filled 1/2 way with cold water and another empty bowl, cut the anchovy belly all the way through (start from behind the head all the way down to the tail), using your finger remove the guts, rinse in the bowl with the cold water and then into the other bowl, once you have all your anchovies gutted, rinse them under cold running water, drain the water, gently pat them down with paper towels, add in 1/2 cup all-purpose flour into the bowl, season generously with sea salt and gently mix them together until they are all coated in the flour
Heat a large fry pan with a medium-high heat and add in a generous 1 cup of virgin olive oil, after 3 to 4 minutes and the oil is nice & hot, start frying the anchovies, cook them in batches to not over-crowd the pan, cook for 90 seconds per side, then transfer to a dish with paper towels and cover with foil paper to keep them warm
Using the same pan with the same heat, add the cod into the pan and fry for 4 minutes, mixing occasionally to ensure they all cook evenly, then transfer to the dish with the anchovies and cover with foil paper, next add the squid rings, again cook in batches and go about 90 seconds per side
Once all your fish is done, transfer it into a serving platter, garnish with a couple lemon slices and sprinkle with some freshly chopped parsley, serve at once, enjoy!
Get the Spanish Virgin Olive Oil I used to make this fried fish tapas recipe