Ingredients
Scale
- 1 lb fresh squid, cleaned and cut into rings
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder (optional)
- 1/4 tsp paprika (optional)
- Vegetable oil, for frying
- Lemon wedges, for serving
Instructions
- Step 1: Pat the squid rings dry with paper towels. This is crucial for achieving a crispy result.
- Step 2: In a shallow bowl, combine the flour, salt, pepper, garlic powder (if using), and paprika (if using).
- Step 3: Add the squid rings to the flour mixture and toss gently to coat evenly. Ensure all rings are well-dusted.
- Step 4: Heat about 1/2 inch of vegetable oil in a large skillet or wok over medium-high heat. The oil is ready when a pinch of flour sizzles immediately.
- Step 5: Carefully add the squid rings to the hot oil in a single layer, avoiding overcrowding. Fry for 1-2 minutes per side, or until golden brown and cooked through. Do this in batches if necessary.
- Step 6: Remove the fried squid from the skillet and drain on paper towels. Serve immediately with lemon wedges.
Notes
- Store leftover fried squid in an airtight container in the refrigerator for up to 2 days; its best enjoyed fresh but reheating gently in a dry pan restores some crispness.
- Serve this delightful squid with a vibrant Asian slaw or a simple side of crusty bread for dipping into the delicious juices.
- For extra flavour, marinate the squid rings in a little soy sauce and lemon juice for 15 minutes before dredging in the flour mixture.
- Reheating is best achieved by quickly pan-frying the squid to crisp it up again; avoid microwaving as it will make the squid rubbery.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American