Calamari:

About 6 cleaned squid, sliced into ¼-inch rings

5 cups vegetable oil

Tempura batter:

1 cup seltzer water, ice cold

1 egg white

1 cup flour

1 tbsp cornstarch

1 tbsp salt

1 tbsp. black pepper

Dip:

Juice one lemon

½ cup mayonnaise

Salt and pepper, to taste

Fresh chives to garnish

Instruction:

1. Heat vegetable oil to 375 degrees.
2. Whisk lemon juice and mayo. Sprinkle with chives and set aside.
3. Combine flour, cornstarch, salt, and pepper. Whisk egg white and combine it and the dry ingredients with seltzer until just combined (it’s okay if the batter is lumpy).
4. Using chopsticks or a fork, coat each squid ring in the batter and fry for about a minute and a half (until light golden brown), turning midway through cooking.
5. Serve immediately with lemon mayo.

Enjoy squid tempura with Mitch Albom’s Tuesdays With Morrie, and check in at http://warandpeach.com for future recipes!