INGREDIENTS
1kg small Loligo Squid, cleaned
1 cup plain flour
Salt flakes and freshly ground black pepper, to taste
2 eggs, beaten
3 cups fresh breadcrumbs (see notes)
Vegetable oil, for deep-frying
Lemon wedges, for serving
METHOD
Slice the Squid tubes into two or three sections, turn them inside out, wipe firmly with a clean, damp cloth to remove any membrane, then slice into rings. Cut tentacles in half.
Season flour well with salt and pepper and place in a bowl. Place egg in another bowl and breadcrumbs in a third bowl.
Dust Squid in flour, shaking off any excess, then dip into egg, drain well and coat in breadcrumbs. Place on a plate, cover and refrigerate for 30 minutes.
Heat oil in a wok or deep-fryer to 180ºC.
Deep-fry Squid, in batches, for 1-2 minutes, until golden and crisp; drain on paper towel. Skim oil between batches to remove any loose crumbs.
Sprinkle with salt and serve with lemon wedges.
