Crispy Squid With Capers

1. 1

   Place the flour, salt and capers in a strong plastic bag, shake vigorously to coat.

2. 2

   Cut the squid into rings approx 1cm wide. Pat dry and add these, and the tentacles, to the flour and capers. Shake again until completely covered.

3. 3

   Deep-fry in small batches for a couple of minutes until slightly golden.

4. 4

   Remove from the oil with a slotted spoon and allow to drain on kitchen towel.

5. 5

   Sprinkle with sea salt and freshly ground black pepper, if desired, before serving.

No additional tips available.