CALAMARI
Squid fried in a crispy coating, delicious as a starter or a light lunch. The mixture of cornflour and plain flour makes for a light coating that crisps up beautifully.
Provided by Dave Dubbya
Time 25m
Yield Makes 2-4 servings
Number Of Ingredients 0
Steps:
- Put the squid into a bowl and cover with milk, then cover the bowl with cling film and refrigerate for 6-8 hours.
- When it's time to cook them, mix together the flours and the salt in a shallow container. Fill a large, heavy based pan or a wok a third full with the oil and heat over a medium-high flame until a pinch of flour sizzles when it hits the oil.
- Drain the squid well, pat dry, then drag through the flour and shake off the excess. Fry in batches for about a minute, until crisp, and slightly golden. It is very important to not overcrowd the pan! Retrieve the calamari from the pan with a slotted spoon and place on kitchen paper to remove the excess oil.
- Sprinkle with salt and the parsley, serve each batch as soon as they're ready, with lemon wedges.
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