Crisp fried squid

Method

1. Preheat the oil in a deep fat fryer or deep saucepan 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, then carefully add to the hot oil. Deep-fry for 3 minutes or until crisp and golden.

3. Remove the squid with a slotted spoon 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 a tiny drop of lemon juice. Serve with the remaining lemon wedges.

Cook's note:
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.

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Ingredients

500g Squid, cleaned
vegetable oil, for deep frying
Spanish frying Flour, or equal amounts of plain flour and breadcrumbs mixed together
generous pinch sea salt
lemon wedges, to season and serve

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