CALAMARI

Ingredients

1 kg small squid
50-75g plain flour
olive oil or sunflower oil, for frying
salt and black pepper
1 lemon

Preparation

Clean the squid thoroughly.
Pull the tentacles off and retain, and clean the squid body inside and out. Drain.
Slice the bodies into 3-4cm wide rings.
Put the flour in a large sandwich plastic bag and season the flour with salt and pepper.
Add the body and tentacles to the flour, in batches, and toss until they are all completely coated in flour.
Shake off any excess flour and place on a plate.
Add enough oil to a large frying pan to come half way up the squid rings.
Heat the oil until very hot.
Add the squid to the pan in batches, making sure the rings keep their shape.
Fry until crisp and golden.
Turn over and fry again on that side.
It only takes a few minutes to cook on each side, so be careful that they don't get burnt.
Remove from pan and place on kitchen paper to remove any excess oil.
Repeat with remaining batches.
Serve with wedges of lemon.If you can only find large squid, prepare a mixture of 1 egg beaten with some milk and soak the squid rings in this for at least 15 minutes.
This will tenderise the squid and you will have beautiful melt in your mouth calamari.
After soaking in the egg mixture, shake off excess liquid and dip in the bag of flour.