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Sunflower oil for deep frying
50 g Plain flour
1/2 ts Oregano
1/2 ts Dried crushed chillies
4 sm Squid
Heat a small pan half filled with the sunflower oil. In a small bowl, mix
the flour, oregano and crushed chillies.
Prepare the squid by removing the plastic spine. Cut the squid into 1cm
wide rings and toss in the flour mixture. Deep fry until slightly golden -
they are best cooked very quickly.
Drain the squid on kitchen paper. Deep fried squid is delicious served on
a salad and with tartare sauce or a dip of your choice.