Before the squid reach the pan, Isabel places them floured in a wire mesh basket and shakes them a little to remove any excess flour. This is the simple trick to improve a classic recipe that the cook teaches us step by step while preparing crispy and tender squid on her YouTube channel.
However, the step that really makes the difference is that it uses chickpea flour for the batter. Pass the squid rings directly through this ingredient, without adding egg. Of course, previously dried and seasoned. As you flour the pieces, remove the excess and place them in the basket. When you have them ready, shake them again before adding them to the oil.
Although the choice of flour and the double removal of the excess is one of the most important details of its preparation, the cook also focuses on how to clean the squid and prepare it before frying.
Start with about 800 grams of squid, from which you remove the viscera and the beak. He also removes the skin and separates the fins, which he reserves. Then he turns it over to remove the remains inside. Finally, cut it into rings and rinse them.
To dry it, spread the squid on a cloth and dry it carefully. Above all, to reduce splattering later in the pan. Only then add the salt and begin to pass the rings through the chickpea flour.
By that time you already have the oil hot and a plate with absorbent paper prepared next to it. The frying is brief, something he insists on while he removes the squid and removes it to kitchen paper.
Cover photo | @_cocinando_con_isabel and Philippe Alamazani
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