I had this as a special dinner for one but, it would make a great appetizer for 4-6 too. …Nah! Save it all for yourself!
1 Lb. cleaned Squid (tubes & tentacles, thawed)
2-3 tablespoons Flour
Salt & Pepper
3 Cups Canola Oil (for frying)
Rinse the squid under cold water in a colander, or better yet a salad spinner, then pat very dry with a kitchen towel or paper towel.
Heat the oil in a deep-frying pan or large pot until it’s 350 degrees.
You can measure the temp with a candy thermometer or, drop a small chunk of bread in the oil and when it’s golden brown the oil is ready.
Season the squid with plenty of salt and pepper then dredge in the flour. You can place the flour & squid in a zip top bag and shake it until well coated.
Working in batches, fry the squid until golden and crispy, About 2-3 minutes per batch. Remove and drain on paper towels.
Sprinkle with a bit more salt and pepper. Serve with cocktail sauce and green curry mayo.
For the Green Curry Mayo:
1 tablespoon Green Curry Paste
2 tablespoons Light Mayonnaise
Zest & Juice of one Lemon
pinch Cayenne Pepper
In a small bowl mix all the ingredients.
Taste for seasoning and adjust the flavor to your liking.
Kathleen Rear 