oil for deep-frying
500g squid rings
2 cloves garlic, crushed
1 Tbsp Edmonds Fielder’s cornflour
1 Tbsp milk
1 cup toasted breadcrumbs, approximately
1. Heat the oil in a large frying pan or heavy wok.
2. Put the squid and garlic in a bowl, mix together and leave for 15 minutes.
3. Beat the egg, cornflour and milk together and dip the squid rings into the mixture, then into the breadcrumbs.
4. Deep-fry in hot oil for 2 minutes or until golden. Do not overcook as this will toughen the squid. Serve with a dipping sauce.