1 lb squid
1/2 cup flour
1/2 cup finely ground
1/2 cup finely ground pork rinds
oil for deep frying
salt and pepper
Clean squid and slice
Roll the cleaned squid to ground pork rinds until they are covered ,then flour and let it rest in the refrigerator for an hour or 2.
To test if oil is hot enough: using a pair of tongs, dip one of the calamari rings into the oil. If it sizzles and begins to cook, the oil is ready. Turn heat down to medium to prevent oil splattering
Place as many rings into the oil as can comfortably fit at one time. Fry about 1 minute, then turn the rings over to cook on the other side. The calamari should turn a light golden brown. Avoid over-cooking, or the calamari will turn rubbery.
When rings are done frying, remove from the oil and place on an absorbant towel or paper towel to drain.
Serve with lemon slices
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