Cuoppo

Method

Make a light batter by whisking together flour, water and salt until smooth, then let it rest for 15 minutes. Heat the oil to 180 degrees Celsius in a deep pan or fryer. Pat the squid rings, whitebait and prawns dry with kitchen paper, then working in batches, dip them into the batter and carefully lower into the hot oil. Fry for 2-3 minutes until golden and crispy, turning occasionally, then remove with a slotted spoon and drain on absorbent paper. Sprinkle generously with sea salt and fresh parsley whilst still hot, then arrange in a paper cone or on a serving board. Serve immediately with lemon wedges for squeezing over the top.