Fried Squid

Considering that we as a country don't seem to be really big eaters of cephalopods , fried squid or, safer, the Italian "calamari" is a really popular (read ordinary) starter. Less likely would exist cuttlefish fries or octopus poppers (although I bet these too would be delicious).

Squid is cheap and if you don't live on the ocean, the frozen ones are about as good if not better than fresh. It can be sautéd, included in stir fries and paella... Common opinion is that they need to be either quick cooked or long cooked, a minute or an hour, otherwise they can be rubbery.

They are easy to deep fry. I did them two way recently; breaded with breadcrumbs and then when I ran out of breadcrumbs, re-breaded in the flour. Both worked just fine but I preferred the breadcrumbs. As far as bread crumbs go I have breaded with dry (stale), fresh and panko and they all work great in my opinion. You can season your breading materials but I have found that no matter what they will need salt at the end.

Fried Squid

Oil
1 bag frozen shrimp rings and tentacles
1 cup or so flour
3 eggs beaten
2 cups breadcrumbs
Salt

Fill a large cast iron pot 1/2 way or less with oil (of course you could also use a deep fryer) and heat to 350°F.

Meanwhile, set out your plates of flour, eggs and breadcrumbs for breading. Thaw your squid under cold running water in a colander and dry with paper towels.

Dip your squid first in the flour and shake off the excess. Then into the egg and then the bread crumbs. Fry in the hot oil until golden brown and delicious, literally about a minute or so. Remove to a cooling rig. Again I use an overturned cooling rack on paper towels but every family seems to have their own tradition for holding their fried foods.

Enjoy when cool enough to eat.

Shrimp13