Pre heat deep fat fryer / pan of oil to 180°C. Create a flour dredge using 2 tbsp of Mexican Spice Blend, 50g of plain flour and 50g corn starch mix well. Completely cover calamari in the flour dredge and put aside. Add 150ml of soda water to a mixing bowl and whisk in seasoned flour dredge bit by bit until the mix is of double cream constancy. Add more flour if you need too.

Place calamari in batter and then drop into the fryer. Cook until golden brown.

Serve with aioli and pairs great with prosecco. You can use gluten free flour for this too.