For a lot of people fried squid has a "yuck" factor, and in fact it's often justified. Not because squid's a cephalopod, instead it's because most squid is over-cooked and has the texture of rubber bands. Squid's an odd beast. It's sack is two layers of muscles in a criss-cross pattern. This is what allows it to contract the sack for locomotion but it also means that as soon as the muscles begin to tighten they work at cross purposes. So if you want tender squid it must be cooked no longer than 3 minutes at high heat or for at least an hour at a lower heat. Cooked properly squid is delicious. (Larger image.) Serves 2.
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Yield: Serves 2.
Ingredients:
- Oil for deep frying
- 1/2 lb. squid (bodies and tentacles) - cleaned
- 1/4 cup flour
- 2 Tbsp. cornstarch
- 1 tsp. salt
- 1/4 tsp ground black pepper
- Lemon
Preparation:
1. Heat oil to 375 degrees.
2. Cut squid bodies crosswise into 1/4-inch rings.
3. Combine flour, cornstarch, salt and pepper in a zippered bag.
4. Toss 1/2 squid in the bag until well floured then spread on a sheet of waxed paper. Repeat with remaining squid.
5. Cook squid for 2 1/2 to 3 minutes in the oil then drain on a paper towel. The squid won't really brown in that short time but it will crisp up nicely.
6. Lightly salt, plate and serve with lemon wedges.
