Ingredients

Squid

• 400g small squid, cleaned and cut into rings, tentacles left whole or calamari rings
• 100g plain flour
• salt
• oil for deep frying

Batter

• 60g self raising
• 60ml milk
• 1 egg
• 1 tsp olive oil
• salt

To Serve

• Alioli (see recipe) or mayonnaise
• 1 lemon quartered
• salt

Method

1. Batter: Sieve the flour into a large bowl. Mix the milk, olive oil and egg together. Gradually mix in the milk mixture until you have a smooth batter. Leave the batter to stand for 30 minutes.
2. To Cook: Preheat oil in a deep fryer, wok or large saucepan to 180-190°C (to check the temperature place a small cube of bread in the oil and it should rise to the top and be crisp and golden brown after a couple of seconds). Dry the squid or calamari rings with kitchen paper. Place the flour in a bowl and season it with a little salt. Dip the squid in the flour and shake off the excess flour, then coat them in the batter. Deep fry the squid in the hot oil in batches, for around 1 minute, they should be crisp and golden. Remove the squid from the oil and drain them on kitchen paper. Keep them warm while you prepare the remaining squid.
3. To Serve: Season the squid with a little salt and place them in bowls. Serve the squid with lemon wedges and alioli or mayonnaise.