for 4 servings
- 5 ½ cups Squid (cleaned and cut into rings)
- 1.333 cups All purpose flour
- 1 cup white wine
- 2 eggs
- 2 teaspoons Oil
- freshly ground peppers
- 2 tablespoons parsley (chopped)
- halved lemons (to serve)
- Oil (for deep frying)
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.
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).
Drain on kitchen roll and serve sprinkled with parsley. Serve with lemon halves.