Deep-Fried Calamari

Photo: flickr user permanently scatterbrained

Ingredients

6 Squid, cleaned and bodies cut into rings

150 mls Single cream, (5fl oz)

3 Egg yolks

2 tablespoons Freshly grated parmesan

2 tablespoons Plain flour

1 Garlic clove, crushed

1 teaspoon Dried oregano

Oil for deep-frying

Salt and freshly ground black pepper

Preparation

Pour the cream into a large bowl and set in the egg yolks, cheese, flour, garlic and oregano to make a smooth batter. Season with freshly ground black pepper.

Heat enough oil in a deep pan for deep-frying. When hot enough the oil should be 160-180 C (325-350 F); a piece of bread dropped in the oil will sizzle and become golden brown in 30 seconds. Dip the squid rings and tentacles into the batter, one at a time and put into the oil.

Fry for 2-3 minutes until golden brown. Drain on kitchen paper and serve immediately, sprinkled with salt.