Golden Fried Squid Strips — Cantabrian Fried Squid Strips
Cantabrian style squid strips dredged in seasoned flour and shallow-fried golden in olive oil, served piled on a warm plate with flaky salt and lemon wedges for an iconic coastal lunch plate.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice squid bodies open lengthwise, cut into 1cm strips, pat completely dry. Smash 4 garlic cloves, chop 10g parsley, cut lemons into 4 wedges. Whisk 120g plain flour, 60g chickpea flour, 1 tsp fine sea salt, and 0.5 tsp black pepper on a wide plate.
Build
Toss squid strips in seasoned flour, pressing to coat each strip evenly and shake off excess.
Fry
Heat 600ml olive oil in a deep heavy skillet over medium-high to 180°C, signalled when a flour pinch sizzles immediately. Lower squid in 2 batches, frying each batch for 90 seconds until pale gold. Lift onto paper towels, sprinkle 0.5 tsp flaky sea salt while hot.
Plate
Pile fried squid onto warm plates, scatter parsley across surface, serve with lemon wedges and smashed garlic on the side.
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