By Matthew Luca .
Fried Calamari rings are a must for any Italian feast but this version goes one better as it’s gluten free so that everybody can enjoy it.
2 squid tubes or cut calamari rings 500g
200g Rice flour
70ml Sparkling water
Coarse sea salt & pepper for seasoning
1 tsp Balsamic vinegar
1 lemon cut into wedges
Cut the squid tubes into rings or use pre-cut calamari rings, pat dry between a few sheets of kitchen paper.
In a mixing bowl add the flour, pinch of salt and pepper add the sparkling water a little at a time until silky and a thick enough to coat the squid rings.
In a deep fat fryer set to 180c, add the calamari and cook for around 2 minutes until crisp and floating on the surface of the oil. remove the calamari from the oil when cooked and place on kitchen paper to drain of excess oil. season with a generous helping of sea salt and balsamic vinegar. serve immediately with a wedge of lemon.