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Slice the squid into 1cm / 1/2in rings and halve the tentacles if large. Rinse under cold
running water and dry well with kitchen paper. Dust the squid rings with flour so that they are
lightly coated.
Heat the oil in a deep pan to 180º-190ºC / 350º-375ºF, or until a cube of bread browns in 30
seconds. Deep-fry the squid rings in small batches for 2-3 minutes, or until golden brown and crisp
all over, turning several times (if you deep-fry too many squid rings at one time, the oil
temperature will drop and they will be soggy). Do not overcook as the squid will become tough and
rubbery rather than moist and tender.
Remove with a slotted spoon and drain well on kitchen paper. Keep warm in a low oven while you
deep-fry the remaining squid rings.
Sprinkle the fried squid rings with salt and serve piping hot, garnished with lemon wedges for
squeezing over. Accompany with a bowl of garlic mayonnaise for dipping.
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