← Nouns Cooking · Italian

Ingredients

• 500 g cleaned squid tubes and tentacles
• 60 g Tipo 00 or plain flour
• 60 g fine semolina
• 1 tsp Salt, plus extra to serve
• 1 l sunflower oil, for frying
• 1 Lemon, cut into wedges

Method

1. Slice the squid tubes into 1 cm rings and leave the tentacles whole. Pat everything very dry with kitchen paper.
2. Heat the oil in a deep, heavy pan to 180°C (355°F). Mix the flour, semolina and salt in a bowl.
3. Toss a handful of squid in the flour mix, shake off the excess in a sieve and lower it into the oil.
4. Fry for 1–2 min, until pale golden and crisp. Lift out with a slotted spoon onto kitchen paper and repeat with the rest, letting the oil come back to temperature between batches.
5. Sprinkle with salt and serve straight away with lemon wedges.

Tips

• Squid is either cooked very fast or for a long time; anything in between turns it rubbery, so don’t over-fry.
• Keep the first batches warm in a low oven while you fry the rest.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Marcellina in Cucina BBC Good Food