Crispy Squid With Capers - cooking recipe

Ingredients

300 g baby calamari
200 g capers, drained and finely chopped
plain flour
1 teaspoon fine salt
vegetable oil

Preparation

Place the flour, salt and capers in a strong plastic bag, shake vigorously to coat.
Cut the squid into rings approx 1cm wide. Pat dry and add these, and the tentacles, to the flour and capers. Shake again until completely covered.
Deep-fry in small batches for a couple of minutes until slightly golden.
Remove from the oil with a slotted spoon and allow to drain on kitchen towel.
Sprinkle with sea salt and freshly ground black pepper, if desired, before serving.