Deep fried squid rings are one of those dishes that most of us love, that include even my 7 year old daughter. Those who don't like it may be one of those unfortunate to have had chewy overcooked squid much are more like rubber bands than any form of food. Choose small squids as they are more tender or you can buy calamari rings from many supermarkets and fishmongers.
Preparation: 15 minutes
Cooking: 10 minutes
- 400g small squid, cleaned and cut into rings, tentacles left whole or calamari rings
- 100g plain flour
- oil for deep frying
- 60g self raising
- 60ml milk
- 1 egg
- 1 tsp olive oil
- Alioli (see recipe) or mayonnaise
- 1 lemon quartered
- Batter: Sieve the flour into a large bowl. Mix the milk, olive oil and egg together. Gradually mix in the milk mixture until you have a smooth batter. Leave the batter to stand for 30 minutes.
- To Cook: Preheat oil in a deep fryer, wok or large saucepan to 180-190°C (to check the temperature place a small cube of bread in the oil and it should rise to the top and be crisp and golden brown after a couple of seconds). Dry the squid or calamari rings with kitchen paper. Place the flour in a bowl and season it with a little salt. Dip the squid in the flour and shake off the excess flour, then coat them in the batter. Deep fry the squid in the hot oil in batches, for around 1 minute, they should be crisp and golden. Remove the squid from the oil and drain them on kitchen paper. Keep them warm while you prepare the remaining squid.
- To Serve: Season the squid with a little salt and place them in bowls. Serve the squid with lemon wedges and alioli or mayonnaise.