I love squid , but i'm constantly disappointed when eating it in most restaurants.
Here is the trick !!
Your Salt and pepper flour ratios are as followed- equal amounts of SR flour , plain flour and corn flour ( some people like rice flour , not me ). Season heavily with salt and pepper to taste, add spices if you want a bit of a different vibe ( ect , szechuan pepper )
If you are using fresh squid it can be tough, i soak my squid after being cleaned and scored( thin sliced partially the way through in a cross hatch to increase tenderness) in Milk and chopped green pineapple or kiwi fruit. These fruits when green contain and enzyme that breaks down proteins and the milk is an alkaline.
After soaking for 2 hours in the refrigerator let drain , remove fruit pieces.
Add to your salt and pepper flour mix and coat liberally, don't dry your squid too much as the moisture helps the flour stick and become sort of a batter.
Fry in corn or peanut oil at 200 degrees until crispy or about 3 minutes , depending on your fryer , remember don't overload the fryer as you will lose the heat in your Oil
I always serve my squid with grilled lime or lemon, and homemade Aioli. ( my favorite is hemp seed Aioli ) Stay tuned for this recipe !!!
Bon apetite
