Fried Squid

• 450g (1lb) squid, prepared by you or your fishmonger and cut into rings or tentacle lengths
• 6 tablesp

Rinse the prepared squid well, then pop it on to some kitchen paper to dry. Put the flour into a shallow bowl and coat the squid pieces in it, then dip them in beaten egg.

Heat up the oil — you need it to a depth of at least 12mm (½