1 squid (1 to 1 1/2 lb. approximate)
2 tbsp. flour
Oil for deep frying
Lemon wedges

BATTER:

1 c. flour
2 tbsp. cooking oil
1/2 c. lukewarm water
Salt and pepper to taste
1/4 tsp. lemon rind, grated
1 egg white

Prepare the squid, but don't cut the hood open, instead with a knife sever the gut and turn the hood inside out, put out the gut and backbone, rinse the hood, then skin it. Score the outside lengthwise with a sharp knife, as one does pork, just break the surface. Now cut the hood into rings and the skinned tentacles into strips, toss in the 2 tablespoons flour

BATTER: Combine flour, lemon rind, salt and pepper, 2 tablespoons oil and water; mix to form a smooth batter. Leave to mature in a cool place for 2 hours, if possible. When ready to use, beat egg white until stiff. Fold in.

Dip floured squid in batter, drain for a second or two, deep fry in hot oil until batter is just golden. It will be necessary to flip the squid over once. Drain on absorbent paper, keep warm until all are cooked.

Serve immediately, accompany with lemon wedges or tomato sauce containing garlic. Suggested vegetables: beans in vinaigrette dressing, or asparagus, or mushrooms and potato. Serves 4-6.