1 Separate the eggs. Mix the flour smoothly with the white wine. Stir in the egg yolks, oil and a little salt and pepper and fold in the stiffly beaten egg whites.
2 Heat the oil in a heavy-based saucepan to 180°C | 350F. Coat the calamari in the batter and deep-fry until golden brown (you may need to do this in batches).
3 Drain on kitchen roll and serve sprinkled with parsley. Serve with lemon halves.