500g squid tubes
Clean and open the
calamari tubes and scrape out any remaining innards. Cut through the
squid tubes on one side, and open out flat. Using a sharp knife,
score the squid by cutting shallow diagonal slashes in a crisscross
diamond pattern on the inside surface of the squid. This will help
to absorb the salt and pepper blend and assist with presentation.
Then cut into 3 x 4cm pieces. If preparing fresh squid, cut the
tentacles into sets of two. Toss squid with lemon juice, cover and
refrigerate for 15 minutes. Drain squid and pat dry
with absorbent paper. Fill a deep-fryer one-third full with peanut
oil and heat to 180C. Coat squid pieces first
in egg white, then in salt and pepper blend and deep fry in batches
for 1 minute or until light golden and cooked through, then drain on
absorbent paper. Serve hot with fresh lime wedges. Fill your glasses with
cold beer...and discover how good life can be!