Battered And Fried Squid
- Vegetable oil for deep frying
- 1 cup all-purpose flour for the batter, plus 1 1/2 cups for dredging
- 1 egg
- 3/4 cup sparkling water, beer, or cold tap water
- Salt and freshly ground black pepper
- 1 1/2 pounds cleaned squid, tubes cut into 1/3-inch rings, tentacles cut into bite-sized pieces
- 1 lemon, quartered, for serving
- Put at least 2 inches of oil in a pot over medium heat.
- While the oil heats, combine 1 cup of the flour, the egg, the sparkling water, and a sprinkle of salt and pepper in a bowl.
- Whisk together; the batter should be fairly thin.
- Put the remaining 1 1/2 cups flour in a bowl and stir in a sprinkle of salt and pepper.
- Line a baking sheet with paper towels.
- The oil is ready at 350 F.
- Adjust the heat as necessary.
- If the oil starts to smoke, remove it from the heat immediately to cool a bit.
- A few pieces at a time, dredge the squid in the flour, shake off any excess, then dip it in the batter, shaking off any excess batter as well.
- Working in batches to avoid crowding the pan, drop the squid into the oil.
- Cook, turning the pieces as necessary, until they are crisp and pale golden, a minute or two.
- As the squid finishes cooking, transfer the pieces to the paper towels to drain and sprinkle with salt.
- Repeat the dredging, battering, and frying process until all the squid is cooked.
- Serve right away with lemon wedges.