How does /ck/ make its batter?
I tend to make mayonaise every now and then and end up with a lot of eggwhites left over. Never really deep fried stuff very much before, so trying to learn to make good batter for calamari.
There are plenty of things to do with egg whites, but deep fried calamari isn't one of them.
>store overnight in seasoned cream
>dredge in seasoned flour
>a minute and a half in how oil
>dress and serve