Fried SquidFried squid always reminds me of a small restaurant (taverna) by the sea, a nice tomato salad and chilled white wine or ouzo. However, this dish is always a firm favorite and can be served for lunch, dinner or simply a snack with wine to be shared with your friends on a leisurely evening.





1 kilo squid
2 teaspoons baking soda
1 – 2 cups plain flour
Oil for frying



If you buy fresh squid, you will have to clean them and cut them into rings about two fingers wide leaving the tentacles whole, or perhaps your fishmonger can do it for you. Otherwise you can buy cleaned, frozen squid, or even rings of squid, which you will defrost before using.

Immerse the squid in clean water where you have added a couple teaspoonfuls baking soda, and leave them for 1 – 2 hours. This will help to soften the squid as sometimes they are quite tough. At the end of that time, drain them well, and wipe them.

Sprinkle a little salt on the squid and roll them in the flour. Put some oil in a pan and heat it up. (You could deep fry the squid if you like.) Shake the excess flour off the squid and place a few in the hot oil. You shouldn’t crowd them, because the oil will cool down and then the squid will start boiling. They only need to be fried for about 2 – 3 minutes on both sides. The longer you cook them the tougher they will become.

Remove the squid from the pan as soon as they are golden. Repeat until all the squid have been cooked.

Place the squid on a platter and squeeze lemon juice over them. You can garnish with lemon wedges.


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