Crispy Squid Tentacles Recipes

CRISPY SQUID WITH GARLIC MAYONNAISE

Steps:

• Strange though it might sound to say it, this is another of my supper-standbys. I keep the frozen squid in the deep-freeze, taking it out in the morning at breakfast to let it thaw in time for the evening's meal. I prefer to eat a massive amount of this, and nothing else (I can eat the whole lot myself) rather than have it more meanly as a starter unless, in a life outside of this chapter's parameters, I'm expecting company, in which case it would happily stretch to 4 people, ready to dunk each crisp piece of squid into the garlic mayonnaise over pre-dinner drinks.
• I feel the ghost of Elizabeth David spitting at my calling this 'crispy' squid, but that's what I habitually call it at home, and I beg forgiveness of the pedants, with whom I have some sympathy.
• Heat the oil in a smallish saucepan and while it's left to heat up cut the thawed squid into 1/2-inch rings.
• Put the cornstarch, semolina and seasoning into a plastic freezer bag. Add the squid rings and tentacles and then toss to coat.
• When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches to get the most golden crunchiness. A couple of minutes per batch is all you should need
• Mince the garlic into the mayonnaise to serve alongside the fried squid.

CRISPY SQUID TENTACLES

Steps:

• In a bowl combine together eggs, fish sauce and squid.
• In a covered container combine flour, cornstarch and freshly ground pepper
• Place the coated squid one by one on the bowl with the flour mixture, cover and shake until coated evenly
• In wok add enough oil for deep frying, place in high heat and once hot enough deep fry the squid tentacles, fry only for a maximum of 2 minutes otherwise it will have a rubbery texture.
• Remove from fryer, place on a paper lined bowl then serve with sweet chilli sauce.