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6 Squid; cleaned and bodies cut into rings
150 ml Single cream; (5fl oz)
3 Egg yolks
2 tb Freshly grated parmesan
2 tb Plain flour
1 Garlic clove; crushed
1 ts Dried oregano
Oil for deep-frying
Salt and freshly ground black pepper
Pour the cream into a large bowl and set in the egg yolks, cheese,
flour, garlic and oregano to make a smooth batter. Season with
freshly ground black pepper.
Heat enough oil in a deep pan for deep-frying. When hot enough the oil
should be 160-180 degrees C (325-350 degrees F); a piece of bread dropped in the oil
will sizzle and become golden brown in 30 seconds. Dip the squid
rings and tentacles into the batter, one at a time and put into the
Fry for 2-3 minutes until golden brown. Drain on kitchen paper and
serve immediately, sprinkled with salt.