4 Medium Squid
1 Large Egg
60g (2oz) Plain Flour
150ml (5 fl oz) milk
Salt and Pepper
For the Batter:
Blend all ingredients in a bowl to create a thick batter and allow to rest for 30 minutes.
Clean the Squid or have us do it for you, have it cut into rings too.
Dip the rings and tentacles, in bite-size pieces, into the batter.
Next you can either deep-fry the squid in oil or shallow fry in half oil and half butter.
Cook both sides of the squid in the oil, once hot, for approx. 1 minute on each side (until golden brown)
If you’re deep-frying the squid then slowly lower it into the oil and ensure that there’s not too many pieces in at the same time.
Remove from the oil and dry on absorbent kitchen paper.
Serve with wedges of lemon and a green salad.
If you’d prefer you can use breadcrumbs instead, simply coat the squid in egg then cover with the breadcrumbs.