Print PDF
Favorite
Email
Step 3Coat squid
Dredge your squid in the flour/spice mix.
You can do this piece by piece, or just dump a big scoop into the mix and stir it around. Either way, you'll get the squid pieces nicely coated in a thin layer of flour and spices.
Note that we're not coating the squid in egg or milk first- this is to keep the coating thin. Adding more stick liquid to the squid causes a dangerously high fried goo to squid ratio; we're trying for a bit of less-greasy subtlety, and to let the squid taste come through. (Not that this should stop you from experimenting in the future; after all, they're your arteries, not mine.)
You can do this piece by piece, or just dump a big scoop into the mix and stir it around. Either way, you'll get the squid pieces nicely coated in a thin layer of flour and spices.
Note that we're not coating the squid in egg or milk first- this is to keep the coating thin. Adding more stick liquid to the squid causes a dangerously high fried goo to squid ratio; we're trying for a bit of less-greasy subtlety, and to let the squid taste come through. (Not that this should stop you from experimenting in the future; after all, they're your arteries, not mine.)
| « Previous Step | Download PDFView All Steps | Next Step » |
 |
Add Comment
|
