Deep-Fried Squid Recipe
Ingredients
| Squid | ||
| Peanut oil | 2 Cup (16 tbs) (For frying) | |
| Flour | ||
Directions
Clean each squid by pulling the head out from the tubular body.
The insides should come right along with the head.
Reach inside the tubular body, and remove the plasticlike backbone; discard.
If you wish to use the heads as well, cut off the body innards and remove the eyes.
This can be done with a small paring knife and takes very little time.
You will also want to remove the tiny beak found in the midst of the tentacles.
Wash the body tubes, and cut the body into circles about 1/2 inch wide.
Drain.
Heat a frying pan of about 1 1/2 inches of oil to 375°.
Dip the squid rings into flour, and fry them in the oil for only a minute, or until lightly browned.
The insides should come right along with the head.
Reach inside the tubular body, and remove the plasticlike backbone; discard.
If you wish to use the heads as well, cut off the body innards and remove the eyes.
This can be done with a small paring knife and takes very little time.
You will also want to remove the tiny beak found in the midst of the tentacles.
Wash the body tubes, and cut the body into circles about 1/2 inch wide.
Drain.
Heat a frying pan of about 1 1/2 inches of oil to 375°.
Dip the squid rings into flour, and fry them in the oil for only a minute, or until lightly browned.
Chef
