There's a lot of mystery surrounding squid. We had it as a starter for dinner last night, with a group of friends, and everyone "ooh"ed and "ahh"ed and talked about how they only eat it out at restaurants. I think that this is the case for a lot of people. And the adventurous ones who try to make it at home follow recipes that ask them to use all kinds of extraneous concoctions and combinations of condiments like cornmeal, rice flour or sugar to re-create the classic, crispy dish found in many Mediterranean restaurants.
My man has the simplest, most straightforward approach that I can show in you two pictures, demystifying this process forever:
|Toss the squid in flour, salt and pepper |
Then, fry on "high" until golden brown, less than 2 mins:
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