Greek Fried Squid with Lemon

What you need

• 600 g (1 1/4 lb) squid, cleaned, bodies and tentacles
• 120 g (1 cup) all-purpose flour
• 1 tsp salt, plus extra for sprinkling
• 1/2 tsp ground black pepper
• 1 l (4 cups) olive oil, light olive oil, or half sunflower oil
• 1 tsp dried oregano, optional
• 2 lemons, cut into wedges

Method

Restated from the original video

1. 1

   Rinse the squid, then cut the bodies into rings about 1 cm (1/2 in) wide. Leave the tentacles whole or halve large ones.

2. 2

   Dry the squid very well on paper towels; wet pieces make the oil spit and the coating soggy.

3. 3

   Mix the flour, salt and pepper in a wide bowl.

4. 4

   Pour the oil into a deep, heavy pan to a depth of about 4 cm and heat it to 180 °C (350 °F).

5. 5

   Toss a small handful of squid in the flour and shake off the excess in a sieve.

6. 6

   Fry it in the hot oil until pale golden and crisp, 1 1/2-2 min. Longer than that and the squid turns rubbery.

7. 7

   Lift out with a slotted spoon onto paper towels and sprinkle with a little salt.

8. 8

   Repeat with the remaining squid in small batches, letting the oil come back to temperature each time.

9. 9

   Pile the squid on a plate, scatter with the oregano and serve hot with the lemon wedges.

Imported from carolynscooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.