Ingredients:
- Squid or ready-cut squid rings
- Flour (plain is perfectly good, although I like to use barley flour)
- Salt & pepper
- Mustard powder (optional)
- Lemon juice
- Vegetable oil for deep-frying
Instructions:
- About 10 mins before cooking, douse the squid in lemon juice. This will prevent them becoming rubbery.
- Put enough flour to lightly cover your quantity of rings into a food bag or large bowl.
- Add generous quantities of salt and pepper and a sprinkling of mustard powder.
- Drain any excess lemon juice from the squid rings and toss in the flour mixture until each ring is covered.
- Shake off excess flour and submerge in deep oil for 3-4 minutes, or shallow fry for about 2.5 mins on each side.
- Drain and serve with lemon wedges.
- Recommended side dishes: tomato and mozzarella salad, or some crispy golden chips (fries).
When I lived in Cyprus as a child, 'Calamari & Chips' was on the menu at just about every taverna - just talking about it makes me think of sunshine and seawater. It is a great summer meal, not least because I can plug in the friteuse outside rather than stinking up the kitchen!
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