This is a delicious and simple recipe for squid. Lightly coated in sea salt and pepper and then fried to perfection. Perfect for a hot summer's meal served with a fresh garden salad. You can also use precut calamari rings.
I had to give this a rating even though I failed to add the key ingredients because it still turned out so well. Due to grandma's inability to eat anything remotely spicy, I did not add the peppercorns or pepper. I fried the squid in a layer of vegetable oil in a pan, rather than deep frying it. My kids gobbled it up. I cut the juvenile squid into 1/2 inch rings, left the tentacles as is, and tossed the whole thing into the mix of cornstarch, flour, and salt, which was in a ziplock bag. After thoroughly shaking to coat everything, I poured the whole thing into a sieve and shook it until all the excess coating came off, sort of like panning for gold. Then I dumped the whole thing into the pan. I practically stir fried the squid, but the coating still stuck. Then I placed the oily rings between paper towels. The oil soaked up four layers of Bounty paper towels, even though it didn't look very greasy. I will definitely be making this again. Maybe it turned out so tender because the squid was so young--the bodies were no more than 5 inches long. I can't wait to cook this without Grandma around so I can add some spices. - 03 Apr 2007 (Review from Allrecipes US | Canada)
simple yet effective. I found this recipe to be a great base to work from. I added a tsp of cayenne pepper to my flour mixture which gave the squid a nice kick. I also made a chili garlic sauce that really made this dish a hit . - 09 Apr 2007 (Review from Allrecipes US | Canada)
This was so easy -I also added some chilli flakes to give it an extra kick.It tasted just like our local chinese resturant here in Sydney - only better! - 11 Dec 2006 (Review from Allrecipes US | Canada)