"CALAMARES" Fil.

• 1 kg medium sized Squid
• 2 egg whites
• 1 cup plain (all-purpose) flour
• 1 cup oil
• Juice of 5 calamansi (lime)

• Salt
• Pepper

Filipino Calamares Cooking Instructions:

• Clean the Squid, remove the head, ink sacs and tentacles discarded, outer purple skin peeled off and do not cut squid open.

• Slice squid into ½ inch rings. Marinate in calamansi juice for about 25 minutes.

• Dip squid rings in egg whites, then dredge in flour.
  

• Heat oil in a wok and fry squid rings in hot oil a few pieces at a time until they turn golden yellow, about 1 minute. Do not overcook as this will make the squid tough.
  

• Remove squid rings from the wok and drain on paper towels. Season with salt and pepper.
  

• Serve with Garlic Mayonnaise Dip as an appetizer.