Salt and Pepper Squid

• 400 g baby squid, cleaned
• ½ packet tempura batter
• 5 heaped

Set aside the squid tentacles and slice the body pouches into rings. Pat the squid dry with kitchen paper. Make the tempura batter according to the packet instructions and set aside. Put the flour into a shallow bowl and season with the salt and pepper.

Heat the groundnut oil in a deep-fat fryer or other suitable deep, heavy pan to 180°C. A piece of bread dropped into the hot oil should