Description
Crispy fried squid coated in a light flour mixture with a kick of black pepper, perfect as an appetizer or snack.
Ingredients
- 700 grams thawed squid tubes
- ¼ cup plain flour (all-purpose flour)
- ¼ cup corn flour
- 1-1½ teaspoons fine salt
- 1½ teaspoons freshly cracked black pepper
- 1-2 litres vegetable oil (for deep frying)
- Lemon wedges (for serving)
- Garlic aioli (for serving)
Instructions
- Prepare the squid by cutting the tubes open and patting them dry. Score the inside at a 45-degree angle to create a crisscross pattern, then cut into bite-sized pieces.
- Mix the plain flour, corn flour, salt, and pepper in a bowl. Toss the squid pieces in this mixture until evenly coated.
- Heat vegetable oil in a heavy saucepan over medium-high heat to about one-third full.
- Fry the squid pieces in batches for about 2 minutes or until golden brown. Use a slotted spoon to transfer cooked squid to a wire rack to drain excess oil.
- Serve immediately with lemon wedges and garlic aioli.
Notes
Fry in small batches to maintain oil temperature for crispy results. Fresh squid yields the best texture.