How to Clean Baby Squid

Von RecipeTin Eats · 25 Min.

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Zubereitung

1. Cut one side of each squid tube and open it into a flat sheet. Pat both sides dry with paper towel.
2. Lightly score the inside in 1.5 cm (0.6 inch) diamonds, cutting only partway through. Cut the squid into rectangles about 5 x 2 cm (2 x 1 inch).
3. Mix the aioli ingredients in a bowl and leave for at least 20 minutes (up to 24 hours).
4. Whisk the flour, cornflour, baking powder and salt in a bowl. Whisk in the cold water until smooth, then refrigerate for 30 minutes.
5. Heat oil in a heavy pot to a depth of 4 cm (1.5 inches) over medium-high heat until it reaches 160°C/320°F.
6. Whisk the batter again, then toss all the squid in it to coat, including the tentacles if using baby squid.
7. Fry in 3 batches: lift out squid, let excess batter drip off, and carefully lower into the oil, separating pieces with chopsticks. Fry baby squid for 2 minutes or squid tubes for 3 minutes, until light golden. Remove with a spider or slotted spoon onto paper towel. Let the oil return to temperature before each new batch.
8. Raise the heat to high and bring the oil to 200°C/390°F. Line a large bowl with a double layer of paper towel.
9. Fry half the squid at 200°C/390°F for 1 1/2 minutes, until deep golden and crispy. Transfer to the bowl. Return the oil to 200°C/390°F and fry the remaining squid the same way.
10. Remove the paper towel, then season lightly with salt and pepper to taste and toss well. Serve with the aioli.

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