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Cooking time

Prep: 10 minutes Cook: 15 minutes 6-8 hours marinading

Skill level

More effort


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.

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  • 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


  1. Put the squid into a bowl and cover with milk, then cover the bowl with cling film and refrigerate for 6-8 hours.

  2. When 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.

  3. Drain 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.

  4. Sprinkle with salt and the parsley, serve each batch as soon as they're ready, with lemon wedges.

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