Deep-fried Calamari

Wash and dry the squid and cut into fairly thick rings. Separate the eggs. Mix the flour smoothly with the white wine.

Stir in the egg yolks, oil and a little salt and pepper and fold in the stiffly beaten egg whites.

Heat the oil. Coat the calamari in the batter and deep-fry until golden brown (you may need to do this in batches).

Drain on kitchen roll and serve sprinkled with parsley. Serve with lemon halves.