Squid Tempura

1. Cut the squid into 1/3'' wide rings.
2. Rinse well under cold running water.
3. Heat oil in a deep fryer.
4. Mixi together the milk, eggs, and cornstarch.
5. Drain the squid rings, then season with salt and pepper.
6. Coat in flour.
7. Dip squid rings into the egg batter, then coat with bread crumbs and fry for about 1 minute until crispy.
8. Drain and keep warm.
9. Serve with curry or tartar sauce.