On a whim, I purchased a bag of frozen squid rings from Barratlantic. I had never cooked them before, so I tried a few recipes. I made a rather unsuccessful pasta dish, so I need to work on that. Tonight I deep-fried them, following the method outlined in ‘Dear Francesca’ by Mary Contini. I added a squeeze of lemon juice and mayonnaise and it was lovely.
INGREDIENTS:
- Squid rings, rinsed and patted dry
- A dish of plain flour
- Salt and pepper
- Lemon
- Sunflower oil or rapeseed oil
METHOD:
- Season the flour with salt and pepper
- Heat the oil in a saucepan, until it is hot enough to make a bit of bread sizzle when you drop it in.
- Dip the squid rings into the seasoned flour, shake of the excess flour and then drop into the hot oil. Don’t do too many at a time.
- As soon as the squid rings start to take on a flush of golden colour, scoop them out and onto a plate, and serve with a squeeze of lemon.
- Do the squid in batches, according to how much you have, and eat immediately.
You can do the same to other foods, including other fish, and vegetables. Time to experiment.