Calamari in squid ink

INGREDIENTS

Béchamel (whole milk, butter, wheat flour), Squid (13%), Onion, Breadcrumbs (wheat flour, water, salt, dry yeast), Pasteurised Free-Range Egg, Squid ink, Salt, Garlic, White pepper.

ALLERGENS

Gluten, Milk, Egg, Mollusc. 

     STORAGE AND SHELF LIFE

Frozen at -18°C. 12 months shelf life from production date. Once defrosted, use within 3 days.

   COOKING INSTRUCTIONS

Deep fry in vegetable oil. Pre-heat frying oil at 180 °C. Cook from frozen or thawed for 4 minutes or until golden. Times may vary depending on equipment and the number of pieces in the frying pan or basket.