Squid Fry Kerala

Method

1. 1

   Clean squid: Pull head from tube. Remove quill and ink sac. Peel outer skin. Cut tubes into rings and tentacles into pieces. Wash very thoroughly.

2. 2

   Marinate squid: Mix with 1 tsp turmeric, 1.5 tsp red chilli powder, 1 tbsp ginger-garlic paste and salt. Marinate 20 minutes.

3. 3

   Make batter: Mix 4 tbsp rice flour, 2 tbsp cornflour, 1 tsp red chilli powder, half tsp turmeric and salt with just enough water to make a thick coating batter.

4. 4

   Coat squid: Dip each squid ring and tentacle piece in the batter.

5. 5

   Heat oil: Pour oil in a kadai to 2-inch depth. Heat on medium-high.

6. 6

   Test oil: Drop a bit of batter — it should rise in 2 seconds.

7. 7

   Fry in batches: Add batter-coated squid to hot oil. Do not crowd. Fry 3-4 minutes until golden.

8. 8

   Flip and fry: Turn each piece and fry another 2-3 minutes until crispy all over.

9. 9

   Drain: Remove and drain on paper towels.

10. 10

    Serve: Serve immediately with lemon wedges and onion rings. Squid fry is best eaten fresh and hot.