Calamari

I recently taught how to calamari. It has been ages since I made it, and it was lovely to be reminded how delicious it is, we chose to serve it with an aioli. But I think I will also be making it with a wasabi Mayo. I will definitely be cooking it more often.

• 2 x medium squids, whole, but cleaned

• 50g plain flour

• 50g corn flour

• 1/4 teaspoon baking powder

• lemon juice

• optional spice and seasoning (eg oregano, paprika, salt and pepper, cumin)

• olive oil and sunflower oil

• Mayonnaise

• wasabi (wasabi mayo) or garlic cloves (garlic mayo)

Cut the body in to 1cm rings, leaving the tentacles whole. Leave them to soak for about 1 hr - 30mins in lemon juice to tenderise the squid.

Mix together the flours and the baking powder

Mix together mayonnaise and either wasabi or garlic and season to taste.

Take the squid out of the lemon juice and mix in to the flour so that the rings are full coated.

In a frying pan add equal quantities of oil in order to shallow fry.

Once hot enough (so that a piece of bread will sizzle) add the calamari and cook until crisp and golden.

Serve hot with the mayonnaise on the side.