Salted Calamari

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Source: Taste.com.auSource: Taste.com.au
Ingredients (8)
100g fresh breadcrumbs (made from day-old bread)
2 (about 800g) large squid tubes
100g (2/3 cup) plain flour
2 eggs, lightly whisked
2 tbsp water
1 tbsp Maldon Sea Salt
2 nori sheets, finely chopped
Vegetable oil or peanut oil, to deep-fry
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Method
Step 1﻿Preheat oven to 180ºC. Spread the breadcrumbs over a baking tray. Bake for 8 minutes or until the breadcrumbs are dry but not coloured.
Step 2﻿Meanwhile, rinse the squid and pat dry with paper towel. Cut each squid tube in half lengthways from opening to tip. Lay the squid flat, inside up, and score diagonally. Cut crossways into strips about 2-3cm wide.
Step 3﻿Line a baking tray with non-stick baking paper. Place the flour on a plate. Combine the egg and water in a shallow bowl. Combine the breadcrumbs, salt and nori on a separate plate. Coat the squid lightly in the flour. Dip into the egg mixture, then into the breadcrumb mixture, pressing firmly to coat. Place on the prepared tray.
Step 4﻿Add enough oil to a medium saucepan to reach a depth of 6cm. Heat to 190°C over medium heat (the oil is ready when a cube of bread turns golden brown in 10 seconds). Add 1-2 pieces of squid to the oil. Cook for 2-3 minutes or until crisp and golden. Transfer the squid to a baking tray lined with paper towel. Repeat with the remaining squid, reheating the oil between batches.