Ingredients:

1 egg white

200g calamari rings and tentacles

200g plain flour

salt

Black pepper

Basil leaves

lemon wedges

2L fry oil (my preferred is rice bran)

Marinara sauce:

3 Tbls. olive oil

1 tin tomato sauce

1/2 brown onion, finely diced

2 garlic cloves, minced

pinch of chili flakes

salt

1 tsp. sugar (optional)

Method:

To make the marinara sauce: Sautee the onion, garlic and chili flakes in the olive oil over medium heat until translucent and soft, about 5-7 minutes. Add the tomato and some salt. Simmer on low for 10-15 minutes. Finish with the sugar and check for seasoning. Keep warm and set aside. (this recipe makes a bit extra for another time or its excellent tossed on some pasta).

Season your calamari rings with salt. Toss a handful at a time in plain flour. Lay them out on a tray in one even layer. Once you have dusted all calamari. Allow them to sit for 15-20 minutes. Heat your oil in a large wok or dutch oven until it reaches between 180-190 or you can tell that it is quite hot. Be sure you only fill your wok or dutch oven 1/2 way to allow for bubbling oil to expand and not spill over. Toss the calamari with a bit extra flour just before you drop them in the fryer. Only fry one handful at a time. Its a good idea to place the dusted calamari on a skimmer or strainer and drop a small amount into the oil using one of those to keep your hand away from the hot oil. It should immediately bubble up vigorously. Cook for no more than one minute. Scoop them out and place onto a rack to drain (not paper towel). Season immediately with fine salt and black pepper. Proceed to fry the rest bit by bit.

Place on a platter and top with fresh basil leaves. Serve with lemon wedges and warm marinara sauce.