The breaded squid or fried are a popular and delicious recipe, very typical in Spanish tapas, so it is always an excellent option to serve as an entree or as a dish in a pica pica. The problem is that when we dare to do fried squid At home we never look like those at the bar or restaurant, what are we doing wrong? En.com we explain step by step how to fry squid so that they are delicious and perfect.30 minutes Low difficulty Ingredients:
- 2 large squids
- Breaded flour
- Olive oil
- Lemon to taste
The first thing you should be clear about is that at the time of fry squid and get the best result, the ideal is to forget frozen fish and opt for fresh, so your entree will be much tastier.
You can buy the rings already cut at the fish market, as many establishments sell them ready to fry, or opt for the whole squid and chop it at home.2
If you decide on the second option, you will need two large squids for four persons. It will be very important to clean it properly so that the final result is perfect. In our article how to clean a squid you will find the steps to do it.
Once they are clean you should only chop them into slices.3
Dip the squid rings in a fountain with milk, cover well and put in the fridge for a couple of hours. The milk will allow the batter to stick properly, preventing the frying from the squid.4
After two hours, remove the squid from the refrigerator, drain the milk and prepare to fry them. At this time you should take the flour to batter, spread it on a plate or dish and season it with salt to taste.
Batter the squid with this mixture and prepare to fry them.5
Place an abundant olive oil in a pan and put it over medium heat. It is important that the oil is very hot before beginning to fry the squid. Once in your point add the squid and go frying little by little. Turn the squid only when you are sure that they are well browned on the other side.6
Once they are ready, remove them from heat and place them on absorbent paper to remove excess oil and grease. Let the fat be absorbed a little and then served with the sauce of your choice: the popular aioli, very typical in Spain, or with a rich tartar sauce that also combines perfectly with this popular dish.
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