The squid rings hit the fryer cold and come out golden, with a snap at the edge and a soft, tender centre.
- Calamari, cut into rings and fried to order.
- Light flour and egg coating, thin and crisp.
- Lemon, squeezed over while it is still hot.
- Garlic aioli, cool against the crunch.
Fried fast and served straight away, because calamari waits for nobody. The coating stays light so the squid does the talking, and the aioli comes on the side so you can use as much as you like. Good with a cold drink and no plan for the rest of the evening.
Contains: gluten, shellfish, eggs.
