Spicy Calamari - Fishbox

Fishboxer Jo Guthrie from Inverness

We love this recipe because it reminds us of our summer holidays!

Ingredients

300-500g squid

140g plain flour

60g cornflour

1 tsp smoked paprika

1/2 tsp cayenne pepper (or more if you like it spicy!)

1/2 tsp salt

2-3 eggs, beaten

Cooking oil

Method

Fill a deep pan with about 7cm oil and heat to 180C.

If you don't have a thermometer, it's hot enough when a bit of bread turns golden and crispy in a minute.

Mix the flours, spices and salt together in a bowl. Slice the squid into rings and coat in the flour mix.

Dip into the beaten egg and fry in small batches until golden brown (about a minute). Drain on kitchen paper and serve immediately with garlic mayonnaise to dip it into. Heaven!