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1
The lightly beaten eggs should be in one medium bowl and the bread crumbs in another.
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2
Season both the eggs and the bread crumbs with salt and pepper.
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3
Take the squid rings and tentacles and coat them with the egg.
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4
Remove and allow any excess egg to drip off, and then roll the pieces in the bread crumbs.
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5
Place them in a single layer on a baking sheet and refrigerate.
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6
In a medium-size saute pan, heat the chile oil lightly.
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7
Add the garlic and season with salt and pepper.
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8
Take care not to brown the garlic but instead sweat it so that the liquid emerges and it becomes translucent.
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9
Add the sliced celery and stir to coat everything evenly.
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10
Cook for 1 minute.
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11
Stir in the lemon slices and set aside to cool.
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12
Pour the oil into a heavy-bottomed pot (or alternatively, a deep fryer).
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13
Heat the oil slowly to 375 degrees F. Use a thermometer to monitor the temperature.
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14
Line a baking sheet with a kitchen towel to drain the squid once they are cooked.
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15
When ready to serve, drop the squid, in small batches, into the oil.
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16
Fry until crispy, turning on both sides with a slotted metal spoon, about 3 to 5 minutes.
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17
Drain them on the lined baking sheet.
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18
Season immediately with salt and toss with the basil leaves.
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19
Serve the garlic sauce on the side or drizzle over top.
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20
Serve immediately.
