This is such a classic way to prepare and cook squid. It’s also, quite possibly, one of the most delicious ways to eat it, says chef Gill Meller. This recipe is an extract from Gill Meller’s new book, Gather, available nationally now.
- 1/3 cup (50g) cornflour
- 1/3 cup (50g) plain flour
- Sunflower oil, to deep-fry
- 500g whole squid, cleaned, tubes cut into 1cm rings, tentacles left whole (or halved if large)
- 2 tbs extra virgin olive oil
- 2 tbs finely chopped flat-leaf parsley
- 1/2 garlic clove, finely grated
- 1.Combine flours in a bowl and season well.
- 2.Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 180°C (a cube of bread will turn golden in 45 seconds when the oil is hot enough).
- 3.Working in batches, add a handful of squid rings and tentacles to the flour mixture and toss to coat thoroughly. After coating, place each batch in a sieve and shake any excess flour back into the bowl.
- 4.Once squid is coated in flour mixture, working in batches, deep-fry, turning halfway, for 2-3 minutes or until golden and crisp. Remove with a slotted spoon, drain on paper towel and sprinkle with salt flakes. Keep warm. Repeat with remaining squid.
- 5.To make the dressing, combine olive oil, parsley and garlic in a bowl.