Calamares a la romana

Method

Make a batter by whisking together the eggs and milk, then gradually incorporate the flour, salt and pepper until smooth and lump-free. Heat the oil to 180°C in a deep heavy-based pan or deep-fat fryer. Pat the squid rings dry with kitchen paper. Dip each squid ring into the batter to coat completely, then carefully lower into the hot oil in batches, avoiding overcrowding the pan. Fry for 2-3 minutes until golden brown and crisp, turning occasionally. Remove with a slotted spoon and drain on absorbent kitchen paper. Serve immediately whilst hot, garnished with fresh parsley and lemon wedges on the side.