Ingredients
one pound of squid skinned and cleaned
equal amounts of flour and cornstarch
salt
oil for frying
Directions
Slice hoods into rings or strips
Dredge in flour cornstarch mixture
Drop into oil for 1 to 2 minutes until golden colour develops
Remove from oil and drain
Serve
Jalapeno Mayo makes a great dipping sauce!
Fries go great with battered Calamari and the oil is already hot!!!!
Click Here to see how to make the perfect French Fry!
Work in batches to so you don't cool the oil too much! You want the oil nice and hot to flash fry those tender rings!
You can throw the whole batch of cut squid into the dredging mix and pull as many out as you need for each batch! Shake them off good so you don't get a lot of loose flour in your oil!
They will only take a minute or two, pull the rings out of the oil when they are a nice golden colour!
This is what your oil should do when you drop your batch in! You need this oil hot!!!!
Keep your batches warm in a 180F oven while you work!
Get your dipping sauces ready!
Plate on your favourite seafood plates!
Serve!
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