On TV Tomorrow
- 20:00 - Rick Stein's Seafood Odyssey - Suffolk and Naples
- 20:30 - Rick Stein's Seafood Odyssey - India and Cornwall
- 21:00 - River Cottage Every Day - Fish
Method1. Preheat the oil in a deep fat fryer to 180C. Rinse the squid and carefully pat dry with kitchen paper. Cut the squid into 1.5cm rings and set aside, with the tentacles.
2. Tip plenty of flour (or mixed flour and breadcrumbs) into a large bowl. Toss a large handful of squid in the flour to coat, gently shake off excess and then carefully add to the hot oil. Deep-fry in batches for 3 minutes or until crisp and golden.
3. Remove the squid and drain on kitchen paper. Repeat this, cooking the remaining squid in batches.
4. As soon as all the squid is cooked, sprinkle with a little salt and lemon juice. Serve with the remaining lemon wedges.
- vegetable oil, for deep-frying
- 500 g squid, cleaned (ask your fishmonger to do this)
- Spanish frying flour, (see Cooks Tips)
- generous pinch sea salt
- 1 lemon, cut into wedges, to serve
Tips and suggestions
- If possible, buy whole squid with the skin intact and get your fishmonger to clean it for you. A shiny, pink speckled skin is a good indication of freshness. To dust the squid, we use a special flour from Southern Spain called 'farina especial para freir', which you can buy from good Spanish delis. If unavailable, substitute with equal amounts of plain flour and breadcrumbs mixed together.