- 2 lbs. squid body meat; cleaned and sliced into 1/2 inch rings
- 1 1/2 cups flour
- 1 1/2 cups beer
- 2 teaspoons corn starch
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cloves garlic; minced
- 2 tablespoons flat-leaf parsley; finely chopped extra flour
STEP 1Preheat oil in a deep fryer to 180º C (375º F)
STEP 2Lay out rings on a flat surface or cookie sheet and dust all sides with extra flour.
STEP 3Working in batches of 5-6 rings, dip and coat each ring in batter–separately–and gently drop into deep fryer.
STEP 4Immediately after, use a metal fork or cooking tongs to separate pieces in order to prevent them from sticking together.
STEP 5Cook for 4 minutes. Drain and set aside*. Serve with lemon wedges.