Cooking Becomes so Easy

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Serves: 6
450g / 1 lb prepared squid
plain flour, for coating
sunflower oil, for deep-frying
lemon wedges, to garnish
garlic mayonnaise, to serve

Slice the squid into 1cm / 1/2in rings and halve the tentacles if large. Rinse under cold running water and dry well with kitchen paper. Dust the squid rings with flour so that they are lightly coated.

Heat the oil in a deep pan to 180º-190ºC / 350º-375ºF, or until a cube of bread browns in 30 seconds. Deep-fry the squid rings in small batches for 2-3 minutes, or until golden brown and crisp all over, turning several times (if you deep-fry too many squid rings at one time, the oil temperature will drop and they will be soggy). Do not overcook as the squid will become tough and rubbery rather than moist and tender.

Remove with a slotted spoon and drain well on kitchen paper. Keep warm in a low oven while you deep-fry the remaining squid rings.

Sprinkle the fried squid rings with salt and serve piping hot, garnished with lemon wedges for squeezing over. Accompany with a bowl of garlic mayonnaise for dipping.

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