Squid has a bad reputation as being tough and chewy but with clever preparation and careful cooking, it can really melt in your mouth. It is imperative that squid is cooked for a very short time or a very long time. Squid is most commonly found as deep fried ‘calamari’ rings in Northern Europe and Salt and Pepper squid in Thailand, known as ‘Pla Meuk Thot’. Squid suits this cooking method as it is fast and adds texture as well as flavour.
You could try flavouring the flour with spices such as chilli or paprika for a bit of a kick. Martin Wishart coats his squid with panko breadcrumbs before frying for a different texture,
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