Ingredients
- 3 large squid hoods about 500 g (1 lb 2 oz) in total cleaned
- 150 g (5½ oz/1 cup) ‘00’ flour
- vegetable oil for frying
- wild rocket (arugula) and lemon wedges to serve
- sea salt to serve
How to Make It
- Cut each squid hood open, into one large flat piece. Give them a quick rinse under cold water and pat dry. Slice the squid into thin strips, no wider than 1 cm (½ inch). Combine the flour and a little sea salt in a bowl.
- Pour enough oil into a small saucepan to come about halfway up the side and heat over high heat. You want the oil to be really hot, so the squid flash-fries and cooks in a matter of seconds. The oil is ready when the surface is shimmering.
- Take several pieces of squid and toss them in the flour to coat all over. Using metal tongs, put the squid in the pan and flash-fry for no more than 10 seconds. It will look a bit like pasta cooking in boiling water. Remove the cooked squid and drain on paper towel. (I actually use an empty cardboard egg carton I’ve found it’s an ideal way to absorb excess oil.) Cook the remaining squid in batches.
- Serve the squid on a bed of rocket leaves. The heat of the squid will soften the rocket and add a light peppery flavour. Serve with lemon wedges and a scattering of sea salt.