Roman Fried Squid

- Mix the flour in a bowl with salt, pepper, olive oil and 20 cl of water, stirring until the dough is smooth. Let stand for at least 1 hour at room temperature.

- Prepare the tartar sauce by mixing all its ingredients.

- Heat the frying pan to 180°C.

- Cut the squid into rings. Beat the egg whites until stiff and fold them into the batter. Dip the squids in the batter until they are completely coated and then dip them into the frying pan (10 or 12 at a time). Let them brown.

- Drain them as you go on paper towels. paper towels. Serve hot, with the sauce in small bowls. Our advice: also fry scampis (pink shrimps) coated with the same paste.