Calamari with salt and pepper

ingredients

1 kg squid tentacles 1 cup lemon juice 2 cups cornflour 1/2 tbsp salt 1 tbsp ground white pepper 2 tsp caster sugar 4 pcs egg whites a little oil for frying a little lemon

procedure

1. Open the tentacles, wash and dry them. Place them on a board, inside side up. Gently cut into them to create a diamond pattern. Be careful not to cut the tentacles completely through. Then cut them into pieces. Place them in a shallow non-metallic container and pour the lemon juice over them. Cover and refrigerate for 15 minutes. Drain and pat dry. 2. In a bowl, mix together the cornflour, salt, black pepper and sugar. Dip the squid pieces in the egg whites and dust with the mixture. Shake off the excess. Fill a deep, thick-bottomed frying pan one-third full with oil and heat it up. Fry the tentacles for 2 minutes. Let them drain on crumpled paper towels. Serve immediately.