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1
Gently remove the innards from the squid.
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2
Once you have cleaned it out, peel the thin membrane.
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3
I am not going to use the legs and fins this time.
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4
A tip to prevent oil splattering is to remove the thin membrane.
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5
Make shallow, vertical cuts in the backside and use a paper towel to peel off.
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6
The main reason why oil splatters is due to the moisture content in the squid.
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7
Pat dry and then brine in soy sauce.
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8
This helps drain the water.
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9
Take the squid from Step 4 and mix it with the listed amount of flour.
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10
Combine with garlic, soy sauce, salt, pepper, and milk, then mix.
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11
You could use ginger instead of garlic for the seasoning.
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12
Let it marinate for a bit and then add in the egg and a little bit of flour.
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13
The coating should be a little thicker than normal.
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14
Instead of adding in all the flour at once, use your judgement to add more as necessary.
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15
Coat the squid entirely with panko so that the water content from the squid won't leak.
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16
Heat 2-3 cm of oil in a frying pan.
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17
Then drop the squid rings into the oil and fry.
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18
Be sure to have the heat on medium!
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19
If you don't have enough oil, it becomes difficult to cook the squid because the temperature will fluctuate.
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20
Use a generous amount of oil.
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21
If you cook them for too long, they will be hard on the inside.
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22
I recommend cooking for about 1-1.5 minutes.
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23
They will still cook in residual heat, so take that in consideration.
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24
This method isn't 100% accurate, so some oil may splatter.
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25
Serve with tartare sauce
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26
Tartar Sauce
