Instructions

1. Cut calamari in half lengthways. Open out flat. Slice diagonally into 2cm-wide strips. Combine flour and herbs in a bowl.
2. Add calamari. Toss to coat. Gently shake off excess. Heat oil in a large, deep frying pan over medium-high heat.
3. Cook, in small batches, for 1 to 2 minutes or until light golden. Drain on paper towel. Serve with gluten-free tartare sauce.