- 100 g/4 oz plain flour
- 1 teaspoon salt
- 2 eggs, beaten
- 175 ml/6 fl oz soda or sparkling mineral water
- 600 ml/1 pt vegetable oil for deep-frying
- 450 g/1 lb cleaned and prepared squid, cut into rings
Sift the flour and salt together into a bowl. Add the eggs and half the soda or mineral water, and whisk together until smooth. Gradually whisk in the remaining soda water until the batter is smooth.
Fill a deep heavy saucepan about one-third full with oil. Heat the oil until a cube of bread browns in 30 seconds.
Dip the squid rings into the batter, a few at a time. Carefully drop into the hot oil. Fry for 1–2 minutes until crisp and golden. Drain on kitchen paper, and serve immediately.