Photo by Julie O’Malley
2 Tbsp SR flour
Batter (coats 4 – 5 tubes):
175g SR flour, sifted
1 tsp paprika
250ml cold water
oil for deep frying
1. Place flour, salt and paprika in a bowl. Add water gradually, using a whisk to mix until smooth. Should be the consistency of double cream.
2. Prepare tubes by cutting down one edge and opening out. Rinse under cold water, then pat dry with kitchen towel. On the inside of the tubes, score the flesh without cutting all the way through the tubes.
3. Heat oil in deep fryer. When ready to cook, sprinkle the 2 Tbsp flour over the calamari and toss to coat.
4. Dip a piece in the batter with one hand and placing it between two fingers of the other hand, move your fingers down the strip of calamari to drain off some of the batter back into the bowl. Place it into the hot oil and then repeat with about 4 other pieces of the calamari. Allow to bubble away and move the pieces around in the oil to allow them turn golden all over. Remove from the oil and place on some kitchen paper. Repeat with the rest of the calamari.