Ingredients :
- 1 lb squid (squid), cleaned and cut into rings
- 1 cup of all-purpose flour
- 1/2 cup cornstarch (optional, for more crunch)
- 1 teaspoon garlic powder
- 1 teaspoon of paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon of salt
- 1/2 cup milk or butter
- Oil for frying (vegetable or canola)
- Lemon corners, to serve
- Minced parsley for garnish (optional)
- For the dipping sauce:
- 1/2 cup marinara sauce or cocktail sauce
Instructions :
Prepare the Squid:
Rinse the squid rings in cold water and pat them dry with towels
Soak the squid in milk or butter for about 15-20 minutes. Helps to tenderize them.
Prepare the coating:
In a bowl, mix flour, cornmeal (if using), garlic powder, paprika, black pepper and salt.
Enrobez le Calamar :
Remove the squid from the milk, allowing excess liquid to drain.
Dump squid rings into the flour mixture until evenly coated. Shake off excess flour.
Frire le Calamar :
Heat about 2 inches of oil in a deep frying pan or pot to 350°F (175°C).
Fry the squid in batches (don't overpopulate) for 1-2 minutes, or until golden brown and crispy
Use a slit spoon to remove the squid and transfer them to a plate lined with paper towel empties.
Servir :
Arrange squid on a serving tray.
Garnished with parsley and lemon.
Serve with marinara sauce or cocktail.