Chef's tips and tricks
Take care to pass the squids before in the flour then in the egg after so that it adheres well. The flour is glue effect, you will see that it sticks to the fingers too ...
Do not substitute Parmesan cheese with Gruyere cheese, otherwise your squid will be ruined. Gruyère will burn in the frying bath.
You can also serve these fried calamari as an aperitif.
The right wine pairing
A white bandol Château de Pibarnon
On the picture
Mrs Huguette Bertolotti (Restorer) Mr Henri Delé (Maître d'hôtel) and Pascal Barthelet (Chief)
