250ml corn flakes or fresh breadcrumbs
oil for shallow-frying
salt and pepper to season
The key to good calamari is preparing the squid. You clean and wash it first, removing the cuttlebone, jelly and anything other than the tenticles and hood. You slice them in rings, dry them and then dust them with flour. I then dip them in egg and dredge them in corn flakes, seasoned with a little garlic powder. Fry in hot peanut or grapeseed oil till golden brown in small batches. Drain on paper towels and serve immediately with some mayo or sliced lemons a side.