Recipes

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====== Calamari ======

===== Serving =====
Makes enough for 4.  This recipe expects a deep fat fryer, but I'm sure it would work in a (deep) pan with 2-3cm of oil in it if you'd prefer.   

===== Ingredients =====

  * 4-6 squid
  * 120ml milk
  * 180g flour
  * 50g cornflour
  * 1 tsp baking powder
  * 1 tsp dried oregano
  * 1 tsp cayenne pepper
  * ½ tsp black pepper
  * 1 tsp salt
  * lemon wedges to serve
  * salt to season

===== Method =====

  - Prepare the squid by pulling the insides and the thin plastic looking bone out.  
  - Keep the tentacles, but ensure you remove the beak.  
  - Pull the fins off the 'tube' of the squid, which will help remove most of the skin with them.  
  - Clean the tube thoroughly.
  - Cut the tube cross-ways so that you get rings of squid, about a cm wide
  - Add the tsp of salt to the milk in a bowl and mix
  - Put the rings of squid and the tentacles into the milk and put the bowl into the fridge for 30 minutes
  - In a bowl, mix the flour, cornflour, baking powder, cayenne pepper, and black pepper
  - Set the fryer to 180-190ºC
  - Ready a colander over a bowl or pan 
  - When the squid has had its time in the fridge, using a pair of tongs, transfer pieces of squid into the flour and mix to ensure that the pieces are thoroughly covered.  
  - Move the pieces into the colander as you go along until they are all bathed in the flour mixture and are resting in the colander.
  - Using the tongs add the pieces to the fryer (in batches if necessary)
  - Fry for 2 minutes
  - When golden brown, allow to drain then transfer to a bowl lined with some kitchen roll or similar
  - Season, then serve with lemon wedges, mayo, aioili or dip of choice
Recipes

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