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Step 4Fry
Drop the squid into a hot pan filled about 1/8-1/4 inch deep with canola, peanut, or other high-heat frying oil. Tongs work very well for handling squid in hot grease- just make sure they can stand high temperatures.
These will cook FAST- less than a minute on each side. You really want to take them out as soon as the squid has gone opaque and the flour has browned. There will barely be time to put the last piece in the pan before you have to flip the first one, so run a few tests with one or two pieces before frying a full pan.
Set the finished squid on a paper towel to dry and cool. They'll continue to cook for a bit after you take them out of the pan.
These will cook FAST- less than a minute on each side. You really want to take them out as soon as the squid has gone opaque and the flour has browned. There will barely be time to put the last piece in the pan before you have to flip the first one, so run a few tests with one or two pieces before frying a full pan.
Set the finished squid on a paper towel to dry and cool. They'll continue to cook for a bit after you take them out of the pan.
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