How To Make Deep Fried Squid
Deep Fried Squid Recipe. Delicious, melt in your mouth, deep fried squid, encased in a light batter.
Step 2: Clean the squid
Take one of the squids and remove its head. Find the top part of the tentacles, squeeze to remove it and discard. The head will have tentacles on one side and the innards on the other - cut and discard these, but keep the tentacles. Return to the main body, pull off the wings and peel off the entire outer layer of skin. Finally, remove the plastic-like backbone from the inside of the body and discard. Set aside and repeat with the other squid.
Step 3: Cut the squid
Using your large knife cut off a sliver from the front piece of the main body, which will still have some skin on and discard. Slice through the main body and cut into approximately, 2.2cm or 1 inch rings and set aside. Repeat and cut all the remaining squid into rings.
Step 4: Wash the squid
Transfer the squid rings into the colander. Place the colander into the sink and run under a cold tap for roughly 1 minute, turning the squid occasionally. Shake the colander well to drain off the excess water.
Step 5: Pat dry
Transfer the squid onto a plate lined with kitchen roll, take another piece of kitchen towel and pat dry.
Step 6: Heat the oil
Place the saucepan on a medium heat. Pour in the oil and leave for 20 minutes to heat up.
Step 7: Mix the squid in flour
Tip the drained squid into the bowl of seasoned flour. Mix it in with your hands, ensuring that all the squid is well coated. Put the squid into the sieve and shake it well to get rid of all the excess flour.
Step 8: Deep fry the squid
After roughly 20 minutes, drop a tentacle into the oil to see if its hot enough. If it immediately begins to fry, the oil is ready. Gently place the floured squid into the oil and stir so it doesn't stick. Fry for a minute and a half only. Remove after this time and drain the fried squid on a plate lined with kitchen roll.
Step 9: Serve
Place the fried squid onto a serving platter and add the lemon wedges. Garnish with a sprinkling of parsley and sea salt and serve hot!
