Crisp Flour-Dusted Fried Squid with Lemon

What you need

• 500 g (1 lb) squid, cleaned, bodies and tentacles
• 150 g (1 1/4 cups) plain flour, or half flour, half fine semolina
• 2 tsp fine sea salt, divided, plus more for serving
• 1 l vegetable oil, peanut or sunflower, for frying
• 1 lemon

Method

Restated from the original video

1. 1

   Rinse the squid under cold water and dry it thoroughly with paper towels. Wet squid spits in the oil and will not crisp.

2. 2

   Cut the bodies into rings about 1 cm (1/2 in) wide. Halve any large bunches of tentacles.

3. 3

   Heat the oil in a deep, heavy pot to 190 °C (375 °F). It should be at least 7 cm deep.

4. 4

   Mix the flour with 1 tsp of the salt in a wide bowl.

5. 5

   Toss a batch of squid in the flour until coated, then shake it in a sieve to knock off the excess.

6. 6

   Fry 8-10 pieces at a time until crisp and light gold, 2-3 min. Let the oil come back to temperature between batches.

7. 7

   Lift out with a slotted spoon and drain on a tray lined with paper towels.

8. 8

   Sprinkle with the remaining salt while still hot.

9. 9

   Cut the lemon into wedges and serve with the squid right away.

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