1. To make the lemon salt, finely grate the rind from one of the lemons and place in a small dish. Mix in a tablespoon of sea salt.
2. Squeeze out the juice from the lemon and add to the water. Cut the other lemon into wedges and put aside with the lemon salt ready for serving.
3. Cut the squid into rings roughly one and a quarter centimetres wide, and toss with a pinch of salt. Put the flour, baking powder, and a pinch of salt and pepper in a bowl, and gradually stir in the water and lemon juice, until just smooth. Leave in a cool place for 30 minutes.
4. When ready to eat, whisk the egg whites with a pinch of salt to soft peaks and fold into the batter. Heat the oil in a large wok and dip a few pieces of squid at a time into the batter (let the excess drip off). Fry for around four minutes, until golden. The oil can bubble up alarmingly, so take care.
Recipe, Linda Tubby
Click here to go to the original article on Red Online
Click here to see Fried squid
Click here to see Sicilian fish couscous
Click here to see Beans, squid & chorizo casserole