| 500g Squid | |
| 60g Flour | |
| 60g Cornmeal | |
| 1 tsp Salt | |
| 1 tsp Garlic Powder |
| 1. | Heat your deep fryer to 175 C, or pour vegetable oil to a depth of 3 inches into a large skillet. Heat to 175 C. |
| 2. | Pre-heat the oven to 100 C. |
| 3. | In a large bowl, whisk together the flour, corn meal, salt, and garlic powder. |
| 4. | Cut the squid bodies crosswise into 0.5cm wide rings and leave the tentacles whole (you may need to cut off extra long tentacles). |
| 5. | Toss the calamari in the flour mixture to coat evenly, shaking off the excess. |
| 6. | In 3 batches, carefully add the coated squid to the hot oil and deep-fry until golden brown, about 3 minutes. |
| 7. | Transfer the cooked calamari to a wire rack on top of baking sheet and keep warm in the oven while you coat and fry the remaining squid. |