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1
Place the live moleche in a wide bowl with the beaten eggs. Hold them submerged for 30 minutes: they absorb the egg through their gills, filling their bodies. The crabs are ready when they have visibly ceased active movement and the egg is no longer being drawn down.
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2
Pour the olive oil into a deep, heavy pan to a depth sufficient for the fish to float freely. Bring the oil to 185 °C, measuring with a thermometer. At this temperature a pinch of flour dropped in sizzles immediately and disperses without colouring — this is the point at which the moisture in small fish is driven off before the coating can absorb oil.
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3
Working in batches by type — sole first, then gobies, then squid, then scampi, then moleche last — toss each batch in '00' flour and shake off all excess in one motion. Flour and fry without resting: the flour must reach the oil before it has drawn moisture from the fish. This is where the dish lives or dies — flour that sits even briefly on damp fish turns gummy and the crust will not form.
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4
Lower each floured batch into the oil. Fry until the coating is pale gold and the pieces float freely, moving occasionally to prevent adhesion. The crust is done when it yields a dry, papery resistance to a wooden skewer — not soft, not dark.
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5
Lift the fish onto a wire rack — not paper — so the underside crust does not steam. Season immediately with fine salt. Serve within five minutes. Add a few drops of white wine vinegar to the serving bowl before presenting.