- Preparation and cooking time
- 6-8 hours marinading
- More effort
- Makes 2-4 servings
Squid fried in a crispy coating, delicious as a starter or a light lunch. The mixture of cornflour and plain flour makes for a light coating that crisps up beautifully.
- 400g cleaned squid cut into suitable pieces
- Milk (whole or semi skimmed)
- 4 tbsp cornflour
- 4 tbsp plain flour
- 1 tsp salt
- Vegetable oil for frying
- Lemon wedges and chopped parley to serve
- STEP 1Put the squid into a bowl and cover with milk, then cover the bowl with cling film and refrigerate for 6-8 hours.
- STEP 2When it's time to cook them, mix together the flours and the salt in a shallow container. Fill a large, heavy based pan or a wok a third full with the oil and heat over a medium-high flame until a pinch of flour sizzles when it hits the oil.
- STEP 3Drain the squid well, pat dry, then drag through the flour and shake off the excess. Fry in batches for about a minute, until crisp, and slightly golden. It is very important to not overcrowd the pan! Retrieve the calamari from the pan with a slotted spoon and place on kitchen paper to remove the excess oil.
- STEP 4Sprinkle with salt and the parsley, serve each batch as soon as they're ready, with lemon wedges.