There is a well known rule with squid: either cook it for two minutes or for forty. Every length of time in between turns it to rubber. If you are frying it in a pan you are on the two minute side, which means the oil has to be very hot and the squid must not sit in it.
Ingredients
For the squid
For the sauce
Method
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Soak in milk
Leave the squid rings in milk for 20 minutes; milk tenderises the flesh.
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Dry them
Drain and dry thoroughly with kitchen paper.
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Make the coating
Mix the flour, cornflour, salt and pepper. The cornflour is what gives the crispness.
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Coat
Dip the rings in the coating and shake off the excess.
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Heat the oil
Bring the oil to 180 degrees; a scrap of batter should rise to the surface at once.
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Fry
Fry for 2 minutes without crowding the pan. Lift them out when they are pale gold.
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Serve with sauce
Mix the yoghurt, garlic, lemon and dill and serve alongside.
Tips
- Do not fry for more than two minutes. In the third minute the squid turns rubbery and there is no going back.
- Do not leave out the cornflour; a coating of flour alone will not crisp and goes soft.
- If the oil is not hot enough the squid soaks it up and turns heavy.
Nutrition
Values are per serving and approximate.