Salad with Crispy Squid

Crispy fried, seasoned squid is a true delicacy. It can be served as an appetizer, main course, or as a snack at a party. It also pairs excellently with a fresh salad seasoned with lemon juice.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 500 g Salad, gooseberry

  • 500 g Fish, squid

  • 100 g Wheat flour, white, multi-purpose

  • 1 teaspoon Salt, table

  • 0.5 teaspoons Spices, pepper, black

  • 0.5 teaspoons Chili peppers, red chili, dried

  • 1 piece Lemon, fresh, without shell

  • pieces Oil, vegetable oil, canola

Steps

  1. Clean the salad, wash it, and dry it. Cut the lemon into wedges.

  2. Clean the squid tubes and make a lengthwise cut on one side to open them up. Lay the tubes flat on a clean work surface and make light horizontal and vertical cuts in the flesh to create a grid pattern. Cut the scored tubes in half lengthwise. Dry the squid strips well with paper towels.

  3. Preheat the oven to 80 degrees Celsius. In a shallow bowl, mix the flour, salt, chili, and pepper. Coat a quarter of the squid strips in the flour and spice mixture. Place a deep pan with oil on the stove and heat it well; we will fry the squid in it. Place the squid strips one by one into the hot oil. Fry the squid for about 1 minute until golden brown. Remove the fried squid with a slotted spoon and place them on a baking tray lined with paper towels. Place the tray in the preheated oven to keep the squid warm. Gradually fry the remaining squid in the hot oil.

  4. Arrange the salad on salad plates. Place the crispy fried squid on top of the salad. Serve the salad with lemon wedges.

Nutrition Information (Per 100g)

  • Calories: 80.6 kcal
  • Fat: 0.43 g
    • Saturated Fat: 0 g
  • Carbohydrates: 9.59 g
    • Sugars: 0.6 g
  • Protein: 7.78 g
  • Fiber: 1.12 g

Advice

Instead of regular flour, you can use rice flour. Fry in a large amount of fat. The food should float in it. For frying, use fats that do not contain water, such as coconut oil or good quality oil. The frying fat is hot enough when small bubbles form around a wooden spoon handle.