Ingredients (serves 4)
1kg fresh squid (to yield 500g of cleaned squid (tubes and tentacles) cut in thin rings.
250m groundnut oil, or enough to one-third fill a deep heavy-based pan.
1 tbsp cornflour
2 tbsp semolina
1 tsp seasoning (a mixture of salt, ground black pepper and paprika).
For crispy squid, place the oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (very hot!)
While the oil is heating, place the cornflour, semolina and seasoning into a plastic freezer bag.
Add the squid rings and tentacles to the bag and shake gently to coat the squid completely.
When the oil is hot, fry the squid in batches until golden and crisp – two minutes per batch is all you should need. Remove from the oil with a slotted spoon and drain on kitchen paper. As simple as that!
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