Crispy Calamari

This recipe is from a Greek guy and produces the best restaurant grade crispy calamari:

1 serving

• 1 Whole squid, cleaned & and that plasticy spine thingy removed.
• Cut into 5mm wide rings.
• Marinate for a few minutes or up to 15 mins in 1/2 teaspoon of sugar, salt & black pepper.
• Set aside a jug of cold tap water.
• For the dry ‘batter’, 2 tablespoons of plain flour, 1/2 tablespoon cornflour and 1/2 tablespoon of semolina powder. 1/2 teaspoon salt and of black or white pepper.

Heat around 10cm of veg or olive oil to 180 degrees.

Place around 6 squid rings in the flour, shake off the excess in a sieve, dip in that cold water then straight back into flour, again shake off excess using sieve.

Gently into the oil for 80 seconds max.

Serve with salad.

I cook only a handful at once otherwise they can clump together which ruins the crispy batter.