Over the last few years I have written various reviews of crispy squid from various restaurants. I find that how places cook and treat squid gives a comparative indication of the quality of the cooking.
I do cook squid myself, but most of the time I either stir fry or griddle the squid. This time though I decided to cook crispy chilli squid.
I took the squid and cut it up into what I can only describe as one inch squares and included the tentacles. These were then tossed in seasoned flour. The flour had black pepper and dried chilli flakes added. This is then left for about thirty minutes. The combination of flour and the wet squid results in a kind of tempura batter, without needing to add anything else to the flour.
The squid was then quickly deep fried in hot oil. The squid was drained on kitchen paper.
It was served with a sweet chilli dip. For added heat add some freshly sliced red chilli to garnish.