Fried Calamari

Ingredients

• 900g (2 lbs.) small squid tube with tentacles – cleaned*
• 250ml (1 cup) full fat milk
• 2 eggs
• 120g (1 cup) plain (all-purpose) flour
• 120g (1 cup) cornflour (corn starch)
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp red chilli powder (optional)
• Rapeseed oil for deep frying
• Flaky sea salt and pepper to taste

Steps

1. Place the whole squid tubes and tentacles ina bowl and cover with the milk. Milk is a natural tenderiser which gives the squid a perfect texture when fried so be sure the squid is completely covered.
2. Cover the bowl with cling film and place in the fridge overnight to marinate.
3. When ready to cook, remove the squid from themilk marinade and whisk in two eggs until smooth. Return the squid to the liquid.
4. Now mix the two flours in a large mixing bowl with the salt and chilli powder if using and heat about 750ml (3 cups) of oil in a wok and heat to 190c/375f over medium high heat. If the oil is not hot enough, your calamari will become oilyand soggy instead of deliciously crispy.
5. It is important not to over-crowd the pan so cook the squid in batches. Dip the squid into the flour mixture and ensure each piece is coated evenly and then fry for about a minute or until golden brown.
6. Transfer the calamari to a paper towel to soak up the excess oil and repeat until all cooked.
7. Season with salt and pepper to taste and serve with sweet chilli dip.