Crispy Curried Squid With Variations

Step 1: Cut squid into 5mm rings, pat dry with paper towel.

Step 2: Sift flour and curry powder into a large ziplock bag and add mineral water, whisk to form a smooth batter.

Step 3: Heat oil in a large heavy based saucepan over high heat (oil is ready when a cube of bread crisps quickly without absorbing any oil) - I would use my electric deep fryer heated to 180C.

Step 4: Dip squid into batter, deep fry, in batches, for 2 minutes or until cooked and drain on paper towel.

Step 5: Can serve with lime or lemon wedges if desired.

Step 6: CLEVER CHINESE VARIATION - Omit the curry powder and add 2 teaspoons of Chinese five-spice powder instead.

Step 7: MOROCCAN MAGIC VARIATION - Omit the curry powder and add 1 tablespoon of Moroccan seasoning instead.

Step 8: THAI-RIFFIC VARIATION - Omit the curry powder and add 2 tablespoons of red curry paste instad.