One of my favourite dishes, if there is calamari on the menu I will order it and if its frozen from a packet I will be throwing it at the chef. Its so simple, its worth playing around with the dip, so many different options will work.

• 3/4 Whole Squid
• 8 Tbsp 00 Flour
• 1/2 tsp Baking Powder
• 1 tsp salt
• 1 tbsp Fresh Parsley
• Salt Flakes

1. Cup the squid into rings about 1cm thick and leave the tentacles as they are, if them are really big cut them to size of the rings. Cover in milk and refrigerate for at least 8 hours.
2. Drain squid and pat it dry, finely chop the parsley and mix with the flour, the salt and baking powder.
3. Coat the quid rings & tentacles in the flour mixture.
4. Deep fry at 190 degrees for 3 – 4 minutes and they are golden brown.
5. As soon as they are removed from the frier, crush some flaked salt over them.
6. Serve with lemon wedges and a garlic mayo.