A Classic Among Classics :-)
Recipe (Serves 4):
- 400g squid tubes
- Salt
- White pepper
- 3 tablespoons all-purpose flour
- 1 egg
- 150 ml sparkling mineral water
- 1/2 teaspoon baking powder
- Maldon salt
- Lemon
Instructions:
1. Defrost the squid (preferably overnight in the refrigerator).
2. Pat the squid dry and then cut into slices about 0.5 cm thick.
3. Lightly season with salt and pepper.
4. In a bowl, combine the flour and baking powder.
5. Add the egg and lightly season with salt.
6. Whisk the mixture, then gradually add the sparkling mineral water.
7. Pour slowly and mix thoroughly to eliminate any lumps.
8. Once lump-free, continue to whisk gently to preserve the bubbles from the mineral water.
9. The batter should have the consistency of a slightly thin pancake batter.
10. If unsure, fry one ring first as a test; if the batter is too thick or dense, it needs to be thinned.
11. Dredge the squid rings in plain flour.
12. Dip each ring in the batter and place into oil heated to 170°C (using a kitchen tweezer works best).
13. Fry until golden brown.
14. After frying, let them drain on a paper towel.
15. Serve by seasoning with Maldon salt and a squeeze of lemon on the plate.