Deep-Fried Bottle Squid

Name: Deep-Fried Bottle Squid
Cuisine: Japanese
Ingredients: virgin olive oil to cover squid; virgin olive oil to cover squid; 1 cup (125 g/4 oz) plain (all-purpose) flour; 1 tablespoon freshly ground black pepper; ½ tablespoon salt; 600 g (1¼ lbs) squid; 3 lemons, quartered; 3 tablespoons sherry vinegar; ⅓ cup chopped Italian parsley leaves

Preparation info

Serves
6
as a main course

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

These delicious little squid, five centimetres (2 inches) long are lovely served as a first course or as a garnish for grilled fish.

Ingredients

600 g (1¼ lbs) squid

Asia
Oceania
Japan
Australia
Sydney
Garnish
Fish course
Starter
Pescatarian
Tokyo

Method

Mix the salt and pepper with the flour.

Wash the squid and dry them on paper towels (absorbent kitchen paper). Heat the oil in the deep fryer to 280°C (530°F).

Put the seasoned flour in a plastic or polythene bag and place the squid in the bag. Seal the opening of the bag and toss the squid around inside it, so that they are coated with the seasoned flour. Remove the squid, shak