One dish I eat on a regular basis at restaurants is crispy squid.
I’ve recently eaten crispy squid at Las Iguanas, though the squid in my opinion was rather overcooked.
I also had chilli squid at Wagamama.
That time I was expecting to have soft tender squid in a crispy batter. What I actually got was rubbery squid in a hard crunchy batter.
The second time I had calamari from La Lola at the St Nicholas Market in Bristol it was excellent.
The squid was freshly cooked, nice crisp batter, tender squid and was delicious, served with a slice of lemon.
Alas the calamari from King Fin from the street food markets in Bristol was one of my favourite lunch dishes. You got a decent portion of squid. It was quite tasty, you could certainly taste the difference with the fact they cooked the squid from fresh.
However they have changed their menu recently so you can’t get it anyore.
As well as eating crispy squid I also make it at home. This is a recipe for making my own gluten free crispy squid.
I take some squid, sometimes I use fresh squid, I score the squid and slice into chunks. Other times I use defrosted squid rings that I cut so I get strips of squid rather than rings.
I coat the squid in seasoned gluten free plain flour. This I leave for at least fifteen minutes and check that all the squid is coated in the flour.
I then deep fry the squid in hot oil. Season and serve.