ingredients
makes about 30
11 ounce cleaned small squid hoods
1/2 teaspoon salt
1/3 cup All purpose flour
1/4 teaspoon black pepper
oil, for deep-frying
lemon wedges, for serving
method
1. Cut the squid into 1/2 inch wide rings. Combine the squid rings with the salt, cover and refrigerate for about 30 minutes, then dry on crumpled paper towels.
2. Combine the flour and pepper in a bowl. Fill a deep, heavy-based pan a third full of oil and heat to 180°C (350°F).
3. The oil is ready when a cube of bread dropped in the oil browns in 15 seconds.
4. Flour a few squid rings and cook, turning with a long-handled spoon, for 3 minutes, or until lightly browned and crisp.
5. Flour the remaining batches just before frying. Drain on crumpled paper towels and serve hot with the lemon wedges.
