Having seen someone here the other day say that they thought squid was like an inner tube, I decided to cook it again at the weekend, I've been using it for bait and this box hadn't been to the beach yet.
I did this from frozen, by the time you have the prep finished the squid is well defrosted.
Take your squid out of the box and clean and skin it, basically grab behind the head and rip the innards out of the tube, slice behind the eyes and keep the tentacles, discard everything the other side of the eyes. Get your finger into the tube and clean it out properly of bits and pieces and rinse it. Clean the grey skin off the outside of the tube, it should peal off very easily, take off the wings as well while you're at it, they'll peal off easily, these are a bit tougher, but they can be eaten.
When you've finished you should have a white pointed tube.
Slice the tube into rings, if it's the smaller squid then I do a larger ring about 2cm wide rather than thin, if the squid is larger then I don't do the rings quite as thick, maybe 1cm.
Take the rings and toss them in seasoned flour, I seasoned with Salt and pepper and cayenne pepper for a bit of a spicey kick and it also turns the lot a nice reddish colour when cooked.
Get an oven tray and put about 1cm of oil in it and put it in the oven at 240 until it's almost smoking. Take your oven tray out, then put your coated squid rings into the oil and mix about with a wooden spoon until it's all coated in oil.
Put back in the oven for 6-7 minutes or until turning golden brown from the underside.
I served this lot with a mixed salad with my own dressing, and some zatziki and some sweet chili sauce for dipping.
Was fantastic, not a hint of inner tube, I suggest you guys try it out.
I did this from frozen, by the time you have the prep finished the squid is well defrosted.
Take your squid out of the box and clean and skin it, basically grab behind the head and rip the innards out of the tube, slice behind the eyes and keep the tentacles, discard everything the other side of the eyes. Get your finger into the tube and clean it out properly of bits and pieces and rinse it. Clean the grey skin off the outside of the tube, it should peal off very easily, take off the wings as well while you're at it, they'll peal off easily, these are a bit tougher, but they can be eaten.
When you've finished you should have a white pointed tube.
Slice the tube into rings, if it's the smaller squid then I do a larger ring about 2cm wide rather than thin, if the squid is larger then I don't do the rings quite as thick, maybe 1cm.
Take the rings and toss them in seasoned flour, I seasoned with Salt and pepper and cayenne pepper for a bit of a spicey kick and it also turns the lot a nice reddish colour when cooked.
Get an oven tray and put about 1cm of oil in it and put it in the oven at 240 until it's almost smoking. Take your oven tray out, then put your coated squid rings into the oil and mix about with a wooden spoon until it's all coated in oil.
Put back in the oven for 6-7 minutes or until turning golden brown from the underside.
I served this lot with a mixed salad with my own dressing, and some zatziki and some sweet chili sauce for dipping.
Was fantastic, not a hint of inner tube, I suggest you guys try it out.
