Deep-Fried Squid
Yield
1 batchPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
squid
cleaned and cut into rings |
|
| 1 | x |
all-purpose flour
for coating, at least 3 cups |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
vegetable oil
for deep frying. peanut oil is best. |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
squid
cleaned and cut into rings |
|
| 1 | x |
all-purpose flour
for coating, at least 3 cups |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
vegetable oil
for deep frying. peanut oil is best. |
*
|
Directions
Heat oil to 350℉ (180℃) in a deep-fat fryer or heavy casserole.
If you don't have a temperature control or thermometer, you can guess at the temperature by dropping a few drops of water into the oil. It should sizzle immediately on contact.
Plunge basket laden with one layer of squid into oil which should bubble vigorously on contact.
If you don't have a basket for deep frying, use a large spoon or tongs to immerse squid in oil, and to remove.
Fry until coating turns golden brown, about 3 or 4 minutes.
Remove squid and drain.
Turn down heat to moderate until just before you are ready to cook the next batch; oil will overheat when the fryer is empty.
Remove excess oil from squid with paper towels.
Serve rings hot with any of the dipping sauces described below or with lemon wedges.
