A recipe from the Good Food collection.
1 kg small, cleaned calamari tubes
4 tbsp cornflour
4 eggs, lightly beaten
2 garlic cloves, crushed
1 tbsp grated lemon rind
2 cups (200g) dry breadcrumbs
oil, for deep-frying
1 cup (250g) mayonnaise
2 tbsp chopped chives
2 small pickled onions, finely chopped
1 tbsp seeded mustard
1. Thinly slice the calamari, toss in cornflour and shake off the excess. Dip into the combined egg, garlic and lemon rind. Coat with breadcrumbs and shake off the excess.
2. Fill a deep heavy-based pan one third full of oil and heat the oil to 180C. The oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds. Gently lower small batches of calamari into the oil and cook for 1 minute, or until just heated through and lightly browned. Remove with a slotted spoon. Drain on crumpled paper towels and keep warm while cooking the remainder.
3. To make tartare sauce, combine the mayonnaise, chives, pickled onions and mustard. Mix well and serve with the calamari.