Crumb-less Calamari Rings

Heat Oil in a heavy-based saucepan to 170°C to 180°C.

Clean Squid Tubes, pat dry with paper towel, cut into 1cm-thick rings. Season with Salt and Pepper. Sprinkle with Plain Flour and lightly coat.

Dip into whisked Egg, allow excess to run off, then carefully fry for 1 to 2 minutes or until lightly golden and crispy. Take them out and lay them on a rack to drain the excess oil. Serve hot or warm, with Lemon Wedges.