Deep-fried calamari recipe
 Serve up this classic seafood mezze dish as part of a Turkish feast. 650g/1lb 7oz cleaned squid tentacles, cut into finger-width rings½ tbsp sugar1 tsp bicarbonate of soda330ml/11fl oz sparkling water200ml/7fl oz sunflower or vegetable oil1 lemon, juice only, to servesea salt 650g/1lb 7oz cleaned squid tentacles, cut into finger-width rings ½ tbsp sugar 1 tsp bicarbonate of soda 330ml/11fl oz sparkling water 200ml/7fl oz sunflower or vegetable oil 1 lemon, juice only, to serve sea salt 200g/7oz plain flour, plus extra for dusting120g/4¼oz fine polenta400ml/14fl oz sparkling water, extremely well chilled 200g/7oz plain flour, plus extra for dusting 120g/4¼oz fine polenta 400ml/14fl oz sparkling water, extremely well chilled Method To make the calamari, wash the calamari in a sieve with cold water, making sure there’s no gloopy squid left inside the rings. Add the sugar and bicarbonate of soda to a bowl then add the squid and sparkling water – the mixture will bubble a little but let the squid sit in the liquid for 10 minutes.In a high-sided saucepan, heat enough oil to cook the calamari to 170–180C. You want enough oil for the squid to just be submerged – about 5cm/2in should be plenty.To make the batter, mix the flour and polenta together in a bowl then add the sparkling water little by little. Once made, you’ll want to use it right away.Drain the squid and dry it off with some kitchen paper, then season with salt. Lightly coat the squid rings and tentacles in flour and shake them to get rid of any excess flour. Dip the squid into the batter and hold it above the bowl to let it drip off any excess. Gently dip half the squid into the hot oil away from you and watch it fry for about 10 seconds then gently drop the squid in.Repeat the process with all the squid, cooking in batches so the squid has room to fry and go crispy. Fry the squid for about 4 minutes a side until golden brown and crispy. To make the calamari, wash the calamari in a sieve with cold water, making sure there’s no gloopy squid left inside the rings. To make the calamari, wash the calamari in a sieve with cold water, making sure there’s no gloopy squid left inside the rings. Add the sugar and bicarbonate of soda to a bowl then add the squid and sparkling water – the mixture will bubble a little but let the squid sit in the liquid for 10 minutes. Add the sugar and bicarbonate of soda to a bowl then add the squid and sparkling water – the mixture will bubble a little but let the squid sit in the liquid for 10 minutes. In a high-sided saucepan, heat enough oil to cook the calamari to 170–180C. You want enough oil for the squid to just be submerged – about 5cm/2in should be plenty. In a high-sided saucepan, heat enough oil to cook the calamari to 170–180C. You want enough oil for the squid to just be submerged – about 5cm/2in should be plenty. To make the batter, mix the flour and polenta together in a bowl then add the sparkling water little by little. Once made, you’ll want to use it right away. To make the batter, mix the flour and polenta together in a bowl then add the sparkling water little by little. Once made, you’ll want to use it right away. Drain the squid and dry it off with some kitchen paper, then season with salt. Lightly coat the squid rings and tentacles in flour and shake them to get rid of any excess flour. Drain the squid and dry it off with some kitchen paper, then season with salt. Lightly coat the squid rings and tentacles in flour and shake them to get rid of any excess flour. Dip the squid into the batter and hold it above the bowl to let it drip off any excess. Gently dip half the squid into the hot oil away from you and watch it fry for about 10 seconds then gently drop the squid in. Dip the squid into the batter and hold it above the bowl to let it drip off any excess. Gently dip half the squid into the hot oil away from you and watch it fry for about 10 seconds then gently drop the squid in. Repeat the process with all the squid, cooking in batches so the squid has room to fry and go crispy. Fry the squid for about 4 minutes a side until golden brown and crispy. Repeat the process with all the squid, cooking in batches so the squid has room to fry and go crispy. Fry the squid for about 4 minutes a side until golden brown and crispy.