Crisp, spicy coating and hot, tender squid make an irresistible combination
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When buying the squid for this recipe, ask your fishmonger for whole squid that has been completely cleaned. You will then be given the tentacles, which you leave whole, and the main tube. Cut open the tube so that you have a flat sheet (A), then cut this into finger-thick slices (B). You can buy frozen squid or rings, but fresh is best for flavour and texture.
This dish does require last-minute deep frying, but you can prepare everything else ahead. Take your cue from a restaurant kitchen and have the dip made, the flours mixed, the squid prepped and the garnish ready a good few hours in advance. Then when it comes to cooking, you just need to heat up the oil