In a bowl combine the cornflour, salt and pepper and chili.
Dip the calamari into the egg white mixture and flour in the cornflour mixture until coated.
Heat the canola oil in a heavy based saucepan until a small piece of bread browns in about 15 seconds.
Cook the calamari in small batches for 1 to two minutes each batch.
Drain on paper towels and serve hot with lemon and a fresh garden salad.
Recipe Hints and Tips:
Salt and Pepper Calamari is not suitable to freeze.
About Author
Jody Allen
Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less