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.
How to deep-fry squid
Method
1
Heat a deep fat fryer or deep-sided saucepan of oil to 180˚C
2
Prepare the squid and slice into 0.5cm rings. Leave the tentacles whole
3
Mix the salt, pepper and cornflour together and dust the squid with the mixture, shaking off any excess
4
Fry the squid in batches so as not to lower the temperature of the oil
5
Drain on kitchen paper and serve immediately with a squeeze of lemon
Variations
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,
Serving suggestions
Galton Blackiston serves his deep-fried squid with tomato and pepper compôte, tomato salsa and a honey and soy dipping sauce while Tony Fleming pairs it with devilled whitebait for an English ‘fritto misto’ served with tartare sauce.
