Deep-Fried Squid

1. 1

   Heat oil to 350F (180C) in a deep-fat fryer or heavy casserole.

2. 2

   If you don't have a temperature control or thermometer, you can guess at the temperature by dropping a few drops of water into the oil.

3. 3

   It should sizzle immediately on contact.

4. 4

   Plunge basket laden with one layer of squid into oil which should bubble vigorously on contact.

5. 5

   If you don't have a basket for deep frying, use a large spoon or tongs to immerse squid in oil, and to remove.

6. 6

   Fry until coating turns golden brown, about 3 or 4 minutes.

7. 7

   Remove squid and drain.

8. 8

   Turn down heat to moderate until just before you are ready to cook the next batch; oil will overheat when the fryer is empty.

9. 9

   Remove excess oil from squid with paper towels.

10. 10

    Serve rings hot with any of the dipping sauces described below or with lemon wedges.

No additional tips available.