Squid in Batter
by Editorial Staff
An excellent appetizer is a squid in the batter. The recipe, like most other recipes for squid dishes, starts with the fact that the squid needs to be prepared and boiled. At the same time, it should be remembered that squid cannot be cooked for a long time so that they do not become tough. The squid batter can be thinner and crisper after frying (but the batter will allow more fat to pass through) or thicker. Squid in batter turns out to be very tasty, try it. Here’s what you need to do for this.
Ingredients
- Squid carcasses – 3-4 pcs. (weight of thawed and peeled carcasses 400-500 g)
- Flour – 1 glass
- Water – 1 glass
- or beer – 1 glass
- Protein – 2 pcs.
- Vegetable oil – 0.5 tbsp
- Salt – 1.5-2 teaspoon
- Deep-fat oil (vegetable refined) – 1.5-2 cups
Directions
- If the squids have been frozen, defrost at room temperature.
- Rinse the squid carcasses, remove the hard chitinous plate, you can remove the thin skin.
- Bring the water to a boil, add 0.5-1 teaspoon of salt, put the squid in boiling water, and cook for no longer than 3 minutes.
- Drain the water, cool the squids.
- Cut squid carcasses into rings 3-5 mm thick.
- Mix flour with water or beer.
- Add oil and salt. Mix.
- Separate the whites (no yolks needed). Beat the whites with a mixer until a strong foam. Combine the mixture (dough) with the whipped egg whites.
- Dip the squid in the prepared batter.
- Heat oil in a cauldron or saucepan with a thick bottom. Deep-fry squid rings from 2 sides until golden brown. First 3-5 minutes on one side.
- Then 3-5 minutes on the other side.
- Ready-made fried squid in the batter can be dried on a paper towel to remove excess fat.
- Squids in the batter are ready.
Enjoy your meal!
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