Recipe:
Cut the squid into rings about 5-7 mm thick.
Put them in a bowl, add flour, salt and pepper. Stir.
Beat the eggs in a bowl, add 50 ml water and beat with a fork.
Dip each ring in the egg mixture and coat in breadcrumbs.
Pour the oil into a deep saucepan. Make a layer about three fingers thick. Heat over medium-high heat (170°C (340°F) on instant-read thermometer). Fry the rings for about 2 minutes per batch. Transfer to paper towels to absorb excess oil.
Serve immediately.
Enjoy!
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