Fried calamari

1. Put flour into a bowl, make a hole in center and add the eggs. Salt, pepper and mix while pouring beer and combine until thick consistency. Drizzle oil on top to prevent batter from forming a crust. Cover and let rest for at least 1 hour at room temperature.

2. Half an hour before frying, soak the squid rings in cold milk. Meanwhile, beat the egg whites with a pinch of salt and fold gently to batter

3. Heat the oil to 175°C in a large pot. Drain and pat dry the squid rings and sprinkle with flour in a colander. Dip them individually in the fritter batter and fry them in small batches. Drain on paper towels and keep them in a preheated oven at 150°C.

4. Serve as soon as the last fried calamari batch is done, with lemon wedges.

Photo credit: Sucré Salé