The Crispiest Calamari Rings

• 1 kg squid rings
• Freshly chopped parsley

For the batter

• 1 cup (150g) all-purpose flour
• 2/3 cup (100g) cornstarch
• 1 tablespoon (4g) turmeric
• 1 teaspoon (8g) salt
• ½ teaspoon black pepper
• 1 can (330ml) very cold beer

For the mayonnaise dip

• ¾ cup (180g) mayonnaise
• 1 teaspoon (2g) turmeric
• 1 tablespoon (6g) freshly grated ginger
• 1 tablespoon (10ml) lemon juice

For frying

• 1 cup (150g) all-purpose flour
• Plenty of sunflower oil

1. Rinse the squid well and place it in a colander to drain. Put it on a baking sheet and pat it dry with paper towels until it is very dry.
2. Prepare the batter: In a bowl, combine the flour, cornstarch, turmeric, salt, and pepper. Stir and pour in the beer.
3. Whisk until the flour and cornstarch are dissolved. Place the batter in the fridge for 30 minutes. This is the secret to crispy batter.

Meanwhile, prepare the mayonnaise dip:

4. In a bowl, mix all the ingredients together and put the dip in the fridge until needed. Pour plenty of sunflower oil into a small saucepan and let it get very hot.
5. Dredge the squid in flour, then dip it in the batter. Fry the squid over high heat until the batter is nicely golden brown and crispy. Remove it onto a plate lined with paper towels to drain any excess oil.
6. Serve the calamari with the mayonnaise dip and sprinkle with the freshly chopped parsley.