Spanish Squid Rings in Egg Coating with Lemon

What you need

• 600 g (1 lb 5 oz) squid, cleaned, bodies and tentacles
• 1/2 tsp salt, plus more for serving
• 100 g (3/4 cup) plain flour
• 2 eggs
• 750 ml olive oil, for frying, or sunflower oil
• 1 lemon, cut into wedges

Method

Restated from the original video

1. 1

   Rinse the squid and pat it completely dry with paper towels.

2. 2

   Slice the bodies into rings about 1 cm (1/2 in) wide and leave the tentacles whole.

3. 3

   Season the squid with the salt.

4. 4

   Pour the olive oil into a deep frying pan to a depth of about 3 cm and heat to 180 °C (350 °F).

5. 5

   Put the flour in one shallow bowl and beat the eggs in another.

6. 6

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

7. 7

   Dip the pieces in the egg, let the surplus drip back, and lower them straight into the hot oil.

8. 8

   Fry in small batches, turning once, until puffed and pale gold, 1-2 min. Longer frying makes squid rubbery.

9. 9

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

10. 10

    Serve hot with the lemon wedges.

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