Squid in light batter
Order cleaned squid for this recipe, either a whole cleaned squid that you can cut up yourself, or squid rings delivered with tentacles. They are both prime English squid, fresh, not frozen.
Click on the photo to order.
This is a quick and easy recipe.
Serve simply with half lemons or with some bought chilli sauce.
A good light batter for squid is made from two rounded tablespoons of cornflour* and one rounded tablespoon of plain flour mixed smooth with 4 or 5 tablespoons of chilled sparkling water – simple. If needed just multiply these basic ingredients so you get as much batter as you need. You can add a pinch of salt, and chilli or black pepper, or smoked paprika powder.
Coat the squid in some flour (cornflour or plain flour - easy to do this if you put the flour in a plastic bag add the squid then shake the bag, this makes the batter stick to the squid), then dip in the batter, then fry in a wok – this can be as little as one minute – don’t overcook! It will curve and go crisp, then it’s done. Keep warm on a baking sheet with kitchen towel on it in the oven until all the squid is cooked. Great served with a chilli sauce.
*cornflour is great for lightening up recipes - have you ever tried making shortbread with half or one third cornflour instead of ordinary flour - it's great!