Calamares a la romana

Preparing the squid:

1. 1Clean the squid and keep only the body for the recipe.
2. 2Cut the bodies into even rings of moderate thickness.

Preparing the batter:

1. 3Mix the flour, egg yolks, and sparkling water in a bowl until you get an even mixture.
2. 4Add the Cognac, baking soda, and salt, then mix until you get a smooth, even texture with a slightly thick consistency.
3. 5If the batter is too thick, gradually add a little more sparkling water.
4. 6Dip a finger into the batter to check the texture is right: it should lightly coat the finger.

Preparing the squid for frying:

1. 7Lightly flour the squid pieces.
2. 8Dip the floured pieces into the batter to coat them evenly.

Frying the squid:

1. 9Heat the oil in a pot or deep fryer to 180°C.
2. 10Gently lower the squid pieces into the hot oil using tongs.
3. 11Fry the squid until crispy on the outside and golden.
4. 12Remove the squid from the oil and place them on paper towels to remove excess fat.
5. 13Serve immediately, before they cool down.

Plating the dish:

1. 14Grate a little lemon zest with a fine grater and sprinkle it over the squid.
2. 15Serve with mayonnaise seasoned with a little lemon juice.