Crunchy Squid (Printable Version)

# What You’ll Need:

01 - 1 lb squid rings, already cleaned and sliced into circles.

02 - 1/2 cup regular or buttermilk (lower fat works too).

03 - 3/4 cup plain flour.

04 - 1/2 cup cornmeal.

05 - 1 tsp table salt.

06 - 1/4 tsp ground black pepper.

01 - Take out insides from the body. Cut away the beak from tentacle part. Wash under cold water completely.

02 - Drop cut squid pieces into milk with a bit of salt, let sit for about 15-20 mins.

03 - Warm cooking oil until it reaches 365-375°F. Set up a rack with paper towels under it.

04 - Combine flour, cornmeal, salt and pepper. Roll drained squid in this mix working in small groups.

05 - Drop into hot oil in small batches for 2-3 mins till they turn golden brown. Put on rack to drain.

06 - Eat while hot with tomato dipping sauce or lemony garlic mayo.

01 - You can stick them in a 150-170°F oven to stay warm between cooking groups.

02 - If buying whole squid, get around 1.25-1.5 lb to make up for parts you'll throw away.

03 - Quick lemon garlic mayo: Stir together mayonnaise, crushed garlic, grated lemon peel and fresh juice.