SERVES 8
PREPARATION 10 MINS
COOKING 15 MINS
500g (1lb) cleaned squid
vegetable oil, for deep-frying
special flour for frying, or equal parts plain flour and breadcrumbs mixed
sea salt
lemon wedges, to serve
1. Rinse the squid and carefully pat dry with kitchen paper. Cut the squid into 1.5cm rings and set aside with the tentacles. Heat the
oil in a deep-fryer or deep saucepan to 180ºC (gas mark 4). Tip plenty of flour (or mixed flour and breadcrumbs) into
a large bowl.
2. Cook the squid in batches. Toss a large handful in the flour to coat, gently shake
off excess, then carefully add to the hot oil. Deep-fry for
3 minutes until crisp and golden. Remove the squid with a slotted spoon and drain on kitchen paper. Repeat to cook the rest.
3. As soon as the squid is cooked, sprinkle with a little salt and a tiny drop of lemon juice and eat at once.
TIP
Cleaned squid is widely available, but if you have to clean it yourself, pull the pouch and tentacles apart and remove the transparent quill from the pouch. Cut the tentacles off the head, just below the eyes, and discard the head. Peel off the transparent skin covering the pouch and discard. Rinse the tentacles and pouch. Cut the pouch into rings, leaving the tentacles whole.