Salt and Pepper Calamari

Method:

1. Toast and grind each of the types of pepper to a fine consistency, add the black salt and mix well.

2. Prepare the squid by cutting into 3cm bite sized squares.

3. In a separate mixing bowl combine the tapioca, corn and plain flours.

4. In a separate clean mixing bowl, place the egg whites and whisk until light and fluffy, similar to a meringue.

5. Preheat oil to 175°C.

6. Place squid into the egg white mix and coat carefully, place gently into the flour mix and then place into the hot oil. Do this in small batches so that the oil retains its heat.

7. Cook for 2-3 minutes or until light golden in colour.

8. Drain well and season with the pepper mix.

9. Combine mayonnaise and lemon juice to make lemon mayo.

10. Serve with the crispy squid and garnish with lemon wedges and lemon mayo.