Saturday 18 March 2017

Fried Squid With Garlic And Parsley

Fried Squid With Garlic And Parsley

This is a classic way to prepare and cook squid and also, quite possibly, the most delicious way to eat it. Smaller squid work best.


- cornflour 50g

- plain flour 50g

- whole squid 500g, cleaned, body cut into 1cm rings, tentacles left whole

- sunflower oil 500ml, for deep frying

- extra-virgin olive oil 2 tbsp

- flat-leaf parsley 2 tbsp, chopped

- garlic clove ½ , peeled and grated

- salt and freshly ground black pepper

- lemon wedges to serve (optional)


- Combine the cornflour and plain flour in a bowl and season well with salt and pepper. Pour the sunflower oil into a wok or large saucepan so that it comes halfway up the sides of the pan, then place the pan over a medium-high heat. If you’re using a thermometer, heat the oil to 180C. If not, you can check the oil is at the right temperature by dropping in a small cube of bread: after 1 minute, it should turn golden and crisp.

- Take a handful of squid rings and tentacles and turn them through the flour to coat. Then place them in a sieve and shake off the excess flour so it falls back into the bowl.

- When all the squid pieces are coated, gently add them a handful at a time to the hot oil. Fry for 3-4 minutes, until they’re golden and crisp, then lift them out with a slotted spoon on to kitchen paper. Allow the oil in the pan to heat back up again and repeat with the remaining squid, until all the rings and tentacles are cooked. Combine the olive oil with the chopped parsley and garlic and mix well.

- Heap the squid into a large bowl, or divide it between several smaller plates. Spoon over the parsley and garlic dressing and serve sprinkled with salt and with some fresh lemon wedges for squeezing, if you like.



Etiam at libero iaculis, mollis justo non, blandit augue. Vestibulum sit amet sodales est, a lacinia ex. Suspendisse vel enim sagittis, volutpat sem eget, condimentum sem.