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Deep-Fried Calamari

6 Squid; cleaned and bodies cut into rings
150 ml Single cream; (5fl oz)
3 Egg yolks
2 tb Freshly grated parmesan
2 tb Plain flour
1 Garlic clove; crushed
1 ts Dried oregano
Oil for deep-frying
Salt and freshly ground black pepper


Pour the cream into a large bowl and set in the egg yolks, cheese, flour, garlic and oregano to make a smooth batter. Season with freshly ground black pepper.

Heat enough oil in a deep pan for deep-frying. When hot enough the oil should be 160-180 degrees C (325-350 degrees F); a piece of bread dropped in the oil will sizzle and become golden brown in 30 seconds. Dip the squid rings and tentacles into the batter, one at a time and put into the oil.

Fry for 2-3 minutes until golden brown. Drain on kitchen paper and serve immediately, sprinkled with salt.


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